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Orange pork stir-fry
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| Artist: |
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| Categories: |
Asian, Chinese, Entrees, Ethnic, Fruits, Meats, Orange, Pork, Stir-fry |
| Yield: |
4 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, sherry, ginger and orange peel in small bowl. | | 2 | Add pork; marinate one hour. | | 3 | Drain pork; reserve marinade. | | 4 | Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. | | 5 | Add pork; stir-fry 3 minutes, or until pork is lightly browned. | | 6 | Add vegetables; stir-fry 3 to 5 minutes until vegetables are tender-crisp. | | 7 | Combine cornstarch with marinade; add to pan, stir until thickened. | | 8 | Add cashews, cook 1 minute longer. | | 9 | Serve immediately over rice. | | 10 | *1 pound package frozen stir-fry vegetables, thawed, may be substituted for fresh vegetables, if desired. | | 11 | Each serving provides: * 463 calories * 40.2 g. | | 12 | Protein * 11.2 g. | | 13 | Fat * 50.7 g. | | 14 | Carbohydrate * 4.8 g. | | 15 | Dietary fiber * 78 mg. | | 16 | Cholesterol * 1378 mg. | | 17 | Sodium |
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