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Pork in Orange Sauce for 2 Recipe

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"This Asian-inspired stir-fry pairs nicely with a cucumber salad in vinaigrette dressing." —Marlene Kroll, Chicago, Illinois

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Pork in Orange Sauce for 2 Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

1/2 cup uncooked long grain rice
1 teaspoon cornstarch
1/2 teaspoon sugar
1/2 teaspoon ground ginger
1/2 teaspoon grated orange peel
1/2 cup orange juice
1/2 teaspoon soy sauce
1 celery rib, chopped
1 medium carrot, thinly sliced
2 tablespoons lightly salted cashews
1-1/2 teaspoons canola oil
1 cup cubed cooked pork
1/4 cup chow mein noodles
1 green onion, julienned

Directions

Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange peel. Stir in orange juice and soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion. Yield: 2 servings.

Nutritional Facts 3/4 cup stir-fry with 3/4 cup rice equals 480 calories, 16 g fat (4 g saturated fat), 63 mg cholesterol, 202 mg sodium, 56 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Pork in Orange Sauce for 2 in Taste of Home April/May 2009

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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