HONEY NUT STIR-FRY

1 pound pork steak or loin (or boneless, skinless chicken breast)
3/4 cup orange juice
1/3 cup honey
3 tablespoons soy sauce
1 tablespoon corn starch
1/4 teaspoon ground ginger
2 tablespoons vegetable oil, divided
2 large carrots, sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup cashews or peanuts
hot cooked rice (to serve)

Cut pork or chicken into thin strips; set aside.

Combine orange juice, honey, soy sauce, cornstarch and ginger in a small bowl; mix well.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 minutes.

Remove vegetables; set aside. Pour remaining 1 tablespoon oil into skillet.

Add meat; stir-fry about 3 minutes.

Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens.

Serve over rice.

Servings: 4-6
Source: the National Honey Board