Honey nut stir-fry (pork or chicken)

Yield: 6 Servings

Measure Ingredient
1 pounds Pork steak OR boneless chicken breast
¾ cup Orange juice
⅓ cup Honey
3 tablespoons Soy sauce
1 tablespoon Cornstarch
¼ teaspoon Ground ginger
2 tablespoons Vegetable oil; divided
2 larges Carrots; sliced diagonally
2 Stalks celery; sliced diagonally
½ cup Cashews or peanuts
3 cups Hot cooked rice

Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min.

Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet.

Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings.

Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. >from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod.

Recipe by: Knapp Honey, NY

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 10, 1998

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