| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Honey, Mcrecipe, Xport | 6 | Servings | |
INGREDIENTS
| 1 | lb | Pork steak OR boneless |
| chicken breast | ||
| 3/4 | c | Orange juice |
| 1/3 | c | Honey |
| 3 | T | Soy sauce |
| 1 | T | Cornstarch |
| 1/4 | t | Ground ginger |
| 2 | T | Vegetable oil, divided |
| 2 | Carrots, sliced diagonally | |
| 2 | Stalks celery, sliced | |
| diagonally | ||
| 1/2 | c | Cashews or peanuts |
| 3 | c | Hot cooked rice |
INSTRUCTIONS
Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Honey Products (10 Mar 98) Knapp Honey from Waterville, NY, US Catalog, recipes and links for children. http://members.aol.com/Brian841/Index.htm >from Pat Hanneman (kitpath) 98Mar mc-PER SERVING with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. mc-PER SERVING with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod. Recipe by: Knapp Honey, NY Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 10, 1998
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