Orange pork stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Orange juice |
| 2 | tablespoons | Sesame oil; divided |
| 2 | tablespoons | Soy sauce |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | Sherry |
| 2 | teaspoons | Minced fresh ginger |
| 1 | teaspoon | Fresh grated orange peel |
| ¾ | pounds | Pork tenderloin cut into strips |
| 3 | cups | Mixed fresh vegetables Choose from the following: green pepper, red pepper, snow peas, carrots, green onions, mushrooms, or onions |
| 1 | tablespoon | Cornstarch |
| ½ | cup | Unsalted cashew bits or cashew halves |
| 3 | cups | Hot cooked rice |
Directions
Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, sherry, ginger and orange peel in small bowl. Add pork; marinate one hour. Drain pork; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add pork; stir-fry 3 minutes, or until pork is lightly browned. Add vegetables; stir-fry 3 to 5 minutes until vegetables are tender-crisp. Combine cornstarch with marinade; add to pan, stir until thickened. Add cashews, cook 1 minute longer. Serve immediately over rice.
*1 pound package frozen stir-fry vegetables, thawed, may be substituted for fresh vegetables, if desired.
Each serving provides: * 463 calories * 40⅕ g. protein * 11⅕ g. fat * 50.7 g. carbohydrate * 4⅘ g. dietary fiber * 78 mg. cholesterol * 1378 mg. sodium
Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 02-07-95