---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Orange Pork Stir-Fry
  Categories: Meats, Main dish
       Yield: 4 servings
  
     1/2 c  Orange juice
       2 tb Sesame oil; divided
       2 tb Soy sauce
       1    Garlic clove; minced
       1 tb Sherry
       2 ts Minced fresh ginger
       1 ts Fresh grated orange peel
     3/4 lb Pork tenderloin
            -- cut into strips
       3 c  Mixed fresh vegetables
            -Choose from the following:
            -green pepper, red pepper,
            -snow peas, carrots,
            -green onions, mushrooms,
            -or onions
       1 tb Cornstarch
     1/2 c  Unsalted cashew bits
            -- or cashew halves
       3 c  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 medium-high heat.  Add pork; stir-fry 3 minutes, or until pork
   is lightly browned.  Add vegetables; stir-fry 3 to 5 minutes until
   vegetables are tender-crisp.  Combine cornstarch with marinade; add to
   pan, stir until thickened.  Add cashews, cook 1 minute longer.  Serve
   immediately over rice.
   
   *1 pound package frozen stir-fry 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
  
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