Orange Pork Stir-Fry

---------- Recipe via Meal-Master (tm) v8.02

Title: Orange Pork Stir-Fry
Categories: Meats, Main dish
Yield: 4 servings

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

-----