| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats, Main dish | 4 | Servings | |
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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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