Pork in Orange Sauce for 2
"This Asian-inspired stir-fry pairs nicely with a cucumber salad in vinaigrette dressing." —Marlene Kroll, Chicago, Illinois
Total TimePrep/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 zest
- 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 zest. 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.
Nutrition Facts1 each: 480 calories, 16g fat (4g saturated fat), 63mg cholesterol, 202mg sodium, 56g carbohydrate (9g sugars, 3g fiber), 26g protein.
Originally published as Pork in Orange Sauce in Taste of Home April/May 2009
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