Recipe - Orange Pork Stir-Fry

One half cup Orange juice
2 tablespoon Sesame oil; divided
2 tablespoon Soy sauce
1 Garlic clove; minced
1 tablespoon Sherry
2 teaspoon Minced fresh ginger
1 teaspoon Fresh grated orange peel
Three fourths pound Pork tenderloin
cut into strips
3 cup Mixed fresh vegetables
Choose from the following:
green pepper, red pepper,
snow peas, carrots,
green onions, mushrooms,
or onions
1 tablespoon Cornstarch
One half cup Unsalted cashew bits
or cashew halves
3 cup 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 mediumhigh heat. Add pork; stirfry 3 minutes, or until pork
is lightly browned. Add vegetables; stirfry 3 to 5 minutes until
vegetables are tendercrisp. Combine cornstarch with marinade; add to
pan, stir until thickened. Add cashews, cook 1 minute longer. Serve
immediately over rice.

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

Each serving provides:
* 463 calories
* 40.2 g. protein
* 11.2 g. fat
* 50.7 g. carbohydrate
* 4.8 g. dietary fiber
* 78 mg. cholesterol
* 1378 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip