| 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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