| 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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