Orange Pork Stir Fry
Orange juice and grated orange peel lend a citrusy touch to this colorful pork-and-vegetable dish. Makes 4 servings.
2 teaspoons cornstarch
1/3 cup orange juice
1/3 cup teriyaki sauce
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 to 1 teaspoon grated orange peel
1 pound pork tenderloin, cut into 2-inch strips
1 tablespoon vegetable oil
1 package (16 ounces) frozen Japaanese-style stir-fry vegetables
Hot cooked rice
In a small bowl, combine cornstarch and orange juice until smooth. Stir in the teriyaki sauce, mustard, ginger, garlic and orange peel; set aside.
In a large skillet or wok (you can do this on the grill), stir-fry pork in oil until no longer pink; remove and keep warm.
Add vegetables to the pan; cook and stir for 2-3 minutes or until tender.
Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in pork. Serve with rice.
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