Yield: 6 Servings
|1 pounds||Pork steak OR boneless chicken breast|
|¾ cup||Orange juice|
|3 tablespoons||Soy sauce|
|¼ teaspoon||Ground ginger|
|2 tablespoons||Vegetable oil; divided|
|2 larges||Carrots; sliced diagonally|
|2 \N||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