Recipe: Pork and Peppers over Rice (using orange juice, ginger and honey)

PORK AND PEPPERS OVER RICE

1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons cornstarch
1/2 teaspoon ginger
1 teaspoon oil
1 pound pork tenderloin, trimmed of fat, cut into 3/4-inch pieces
3 cups chopped green, yellow and/or red bell peppers

Cook rice in water as directed on package.

Meanwhile, in small bowl, combine orange juice, soy sauce, honey, cornstarch and ginger; blend well. Set aside.

Heat oil in large nonstick skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink. Add bell peppers; cook and stir 2 to 3 minutes or until peppers are crisp-tender.

Add orange juice mixture. Bring to a boil. Boil 1 minute or until sauce is slightly thickened, stirring constantly.

Serve over rice.

Makes 4 servings
Source: Recipe booklet: Pillsbury Classic Cookbooks, January 2000