Pork 'n' Pea Pod Stir-Fry Recipe

Ingredients

• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons honey
• 1-1/2 teaspoons minced fresh gingerroot
• 1/2 to 1 teaspoon crushed red pepper flakes
• 3/4 pound pork tenderloin, cut into 2-inch strips
• 2 teaspoons canola oil
• 1 tablespoon cornstarch
• 1/3 cup orange juice
• 2 tablespoons cider vinegar
• 1 pound fresh snow peas
• 2 teaspoons minced garlic
• 1 teaspoon grated orange peel

Directions

• In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
• Combine the cornstarch, orange juice, vinegar and reserved marinade; stir until blended and set aside. Drain and discard marinade from pork. In a large nonstick skillet or wok, stir-fry pork in oil for 4-5 minutes or until no longer pink. Remove pork and keep warm.
• In the same pan, stir-fry snow peas for 2-3 minutes or until crisp-tender. Stir in garlic and orange peel. Stir cornstarch mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Yield: 3 servings.

Pork 'n' Pea Pod Stir-Fry published in Quick Cooking July/August 2005, p46