Title: Orange Pork Stir-Fry
Categories: Meat Main
Yield: 4 Servings

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 pepp
1	tb	Cornstarch
1/2	c	Unsalted cashew bits - or cashew halves
3	c	Hot cooked rice

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

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