STIR-FRIED MANDARIN ORANGE PORK

1 cup Bisquick baking mix
3/4 teaspoon grated orange peel
1 1/2 pounds cubed pork boneless shoulder
1/4 cup vegetable oil
1 1/3 cups orange juice
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 package (6 ounces) frozen Chinese pea pods, thawed
Hot cooked rice (for serving)
1 (11 ounce) can mandarin orange segments, drained (for garnish)

Mix baking mix and orange peel: coat pork with baking mix mixture.

Heat oil in wok or 10-inch skillet until hot. Cook pork in oil over medium-high heat about 5 minutes, stirring frequently, until brown; drain.

Mix orange juice, cornstarch, soy sauce, garlic powder and ginger until smooth; stir into pork. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Add pea pods; reduce heat. Cover and simmer about 5 minutes, stirring occasionally, until pea pods are crisp-tender.

Serve over rice. Garnish with orange segments.

Source: Recipe booklet: Contest Winners, Betty Crocker Creative Recipes #66, February 1992