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9 November, 2008

ORANGE PORK STIR-FRY

Posted in : Pork on by : administrator

Servings: 4
Ingredients:

  • 1/2 c  Orange juice
  • 2 tb Sesame oil; divided
  • 2 tb Soy sauce
  • 1    Garlic clove; minced
  • 1 tb Sherry
  • 2 ts Minced fresh ginger
  • 1 ts Fresh grated orange peel
  • 3/4 lb Pork tenderloin
  • — cut into strips
  • 3 c  Mixed fresh vegetables
  • -Choose from the following:
  • -green pepper, red pepper,
  • -snow peas, carrots,
  • -green onions, mushrooms,
  • -or onions
  • 1 tb Cornstarch
  • 1/2 c  Unsalted cashew bits
  • — or cashew halves
  • 3 c  Hot cooked rice

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
* 40.2 g. protein
* 11.2 g. fat
* 50.7 g. carbohydrate
* 4.8 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