https://tryon.iga.com/Recipes/Detail/6207/Orange_Stir_Fry
Need a meal in a flash? Have all your ingredients ready before you start to cook.
Yield: Serves 4
| 1 | pound | pork tenderloin | |
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| 2 | bunches | watercress | |
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| 1 | Tablespoon | grated orange rind | |
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| 3/4 | cup | orange juice | |
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| 1 | Tablespoon | cornstarch | |
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| 1 | Tablespoon | soy sauce | |
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| 1/3 | cup | corn syrup | |
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| 1/4 | teaspoon | ground ginger | |
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| 2 | teaspoons | vegetable oil, divided | |
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| 2 | large carrots, peeled and sliced diagonally | ||
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| 2 | stalks | celery, peeled and sliced diagonally | |
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| 1/2 | cup | cashews | |
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| Hot cooked rice, if desired | |||
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Yield: Serves 4
Approximate Nutrient Content per serving:
| Calories: | 389 | |
| Calories From Fat: | 144 | |
| Total Fat: | 16g | |
| Cholesterol: | 78mg | |
| Sodium: | 513mg | |
| Total Carbohydrates: | 37g | |
| Protein: | 29g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Cut pork tenderloin into thin strips. Set aside.
Combine orange rind, orange juice, cornstarch, soy sauce, corn syrup and ginger, stirring well.
Heat one teaspoon oil in nonstick skillet over medium heat. Add carrots and celery, stir frying about 3 minutes. Remove vegetables, set aside.
Pour remaining oil into skillet. Add pork, stir fry for about 3 minutes. Return vegetables to pan, add orange juice mixture and cashews. Cook, stirring constantly, over medium-high heat, until thickened. Serve over hot rice, if desired.
Serve over steamed rice and with hot or iced jasmine tea.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/6207/Orange_Stir_Fry
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