ORANGE PORK STIR-FRY

1/2 cup orange juice
2 tbsp sesame oil, divided use
2 tbsp soy sauce
1 garlic clove, minced
1 tbsp sherry
2 tsp minced fresh ginger
1 tsp fresh grated orange peel
3/4 lb pork tenderloin, cut into strips
3 cups mixed fresh vegetables* (choose from the following: green pepper, red pepper, snow peas, carrots, green onions, mushrooms, or onions)
1 tbsp cornstarch
1/2 cup unsalted cashew bits or cashew halves
3 cups hot cooked rice

Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, sherry, ginger and orange peel in small bowl. Add pork; marinate one hour.

Drain pork; reserve marinade.

Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add pork; stir-fry 3 minutes, or until pork is lightly browned.

Add vegetables; stir-fry 3 to 5 minutes until vegetables are tender-crisp.

Combine cornstarch with marinade; add to pan, stir until thickened.

Add cashews, cook 1 minute longer. Serve immediately over rice.

*1 pound package frozen stir-fry vegetables, thawed, may be substituted for fresh vegetables, if desired.

Servings: 4
Source: The USA Rice Council