Orange Pork Stir-Fry
Yield
4 servingsPrep
75 minCook
15 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
orange juice
|
|
| 2 | tablespoons |
sesame oil
divided |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
sherry
|
|
| 2 | teaspoons |
ginger
minced fresh |
|
| 1 | teaspoon |
orange zest
fresh, grated |
|
| ¾ | pound |
pork tenderloin
cut into strips |
|
| 3 | cups |
mixed vegetables
fresh |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | cup |
cashew nuts
or cashew halves |
*
|
| 3 | cups |
rice
cooked, hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
orange juice
|
|
| 3E+1 | ml |
sesame oil
divided |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
sherry
|
|
| 1E+1 | ml |
ginger
minced fresh |
|
| 5 | ml |
orange zest
fresh, grated |
|
| 340.2 | g |
pork tenderloin
cut into strips |
|
| 7.1E+2 | ml |
mixed vegetables
fresh |
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
cashew nuts
or cashew halves |
*
|
| 7.1E+2 | ml |
rice
cooked, hot |
|
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.
