Recipe: Szechuan Style Pork with Orange Peel

SZECHUAN STYLE PORK WITH ORANGE PEEL

1 large orange
1 cup uncooked rice
1 1/2 lb. pork tenderloin, cut unto pieces
1 tbsp. dry sherry
1 tbsp. soy sauce
1 green onion, cut into 2-inch pieces
1/4 tsp. ground ginger
1/4 tsp. crushed red pepper
2 1/2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/4 cup vegetable oil
1/2 cup orange juice

Remove peel from orange using a vegetable peeler, being careful not to cut into white membrane. Cut the orange peel into 1 1/2-inch long strips. Place strips on baking sheet and place in 200 degree F oven for 30 minutes. Remove and set aside.

Cook rice according to package directions.

While rice is cooking, combine pork, sherry, soy sauce, onions, ginger and red pepper in bowl, set aside. Combine cornstarch, sugar and salt in small bowl, set aside.

Heat oil in large skillet over medium heat. Add orange peel. Cook, stirring constantly, about 2 minutes, or until crisp and slightly browned on edges. Remove with slotted spoon, drain on paper towels.

Turn heat to high. Add pork mixture to oil remaining in skillet and stir-fry 4 minutes, or until pork is cooked through and tender.

Stir orange juice into cornstarch mixture. Add to pork in skillet. Stir-fry until mixture is slightly thickened.

Sprinkle orange peel over top. Serve with hot cooked rice.

Makes 6 servings
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