Orange Pork Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Orange juice,
2 tbsp: Sesame oil, divided
2 tbsp: Soy sauce,
1: Garlic clove, minced
1 tbsp: Sherry,
2 tsp: Minced fresh ginger,
1 tsp: Fresh grated orange peel,
3/4 lbs: Pork tenderloin, cut into strips
3 cup: Mixed fresh vegetables Choose from the following: green pepper, red pepper, snow peas, carrots, green onions, mushrooms, or onions
1 tbsp: Cornstarch,
1/2 cup: Unsalted cashew bits, or cashew halves
3 cup: Hot cooked rice,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp