Orange teriyaki pork stir fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Grated orange rind |
| ⅓ | cup | Orange juice |
| ⅓ | cup | Teriyaki sauce |
| 1 | tablespoon | Dijon mustard |
| 2 | teaspoons | Cornstarch |
| 2 | Cloves garlic, minced | |
| 2 | teaspoons | Gingerroot |
| 1 | tablespoon | Vegetable oil |
| 12 | ounces | Fast fry boneless pork cutlets, thinly sliced |
| 1 | Bag (750gram) frozen stir fry vegetables | |
Directions
When you use frozen prepared stir fry vegetables, the only cutting required is slicing the pork and mincing the garlic. Serve over hot cooked rice.
Whisk together the orange rind and orange juice, teriyaki sauce, mustard, cornstarch, garlic and ginger. Set aside. In wok, or large high sided skillet, heat the vegetable oil. Stir fry the sliced pork until no longer pink and set aside on a plate. Add the vegetables, stirring over high heat until most of the water evaporates and the veggies become glossy. Set aside in bowl. Pour the orange juice mixture into the wok, and stir until thick and shiny. Add the vegetables and meat, and stir until coated with sauce. Makes 4 servings.
Origin: Canadian Living, Sept/95.
Shared by: Sharon Stevens, Oct/95.