Mandarin Pork Stir-Fry
“When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry.” —Laurie Martignon, Niagara, Wisconsin
Taste of Home
- 2 cups uncooked instant rice
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 cup orange juice
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 pork tenderloin 1 pound, cut into 2-inch strips
- 2 tablespoons canola oil
- 1 package frozen sugar snap peas 14 ounces
- 1 can mandarin oranges 11 ounces, drained
- Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside.
- In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.
2 cups: 473 calories, 11g fat (2g saturated fat), 63mg cholesterol, 514mg sodium, 61g carbohydrate (14g sugars, 5g fibre), 30g protein.