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Pork in Orange Sauce for 2

 Pork in Orange Sauce for 2
"This Asian-inspired stir-fry pairs nicely with a cucumber salad in vinaigrette dressing." —Marlene Kroll, Chicago, Illinois
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Pork in Orange Sauce for 2 (continued)

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.
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