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Asian Pork

 Asian Pork
Here's an Asian-inspired stir-fry that pairs nicely with a cucumber salad in vinaigrette dressing. —Marlene Kroll, Chicago, Illinois
4 ServingsPrep/Total Time: 30 min.


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


  • 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: 4 servings.

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Asian Pork (continued)

Nutritional Facts: 3/4 cup stir-fry with 3/4 cup rice equals 446 calories, 16 g fat (4 g saturated fat), 63 mg cholesterol, 210 mg sodium, 48 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.