Wednesday, March 31, 2010

Pork Stir-Fry

Serves: 4

3/4 c. orange juice
1/3 c. corn syrup
3 T. soy sauce
1 T. cornstarch
1 T. grated orange peel
1/4 t. ground ginger
2 large carrots, sliced
1 celery rib, sliced
2 T. oil, divided
1 lb. pork loin, cut into thin strips
Hot cooked rice

Combine the first six ingredients; set aside. In a large skillet or wok over medium heat, stir-fry carrots and celery in 1 tablespoon oil for 3 minutes. Remove vegetables and set aside. In the same skillet, stir-fry pork in remaining oil for 3-5 minutes or until no longer pink. Return vegetables to skillet. Stir in orange juice mixture; add to skillet. Cook and stir for 2 minutes or until sauce is thickened. Serve over rice.

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Tips: This is a good, basic stir-fry with ingredients you probably have on hand. To get the orange peel just right, I use my Microplane Grater/Zester. It works great for this as well as grating chocolate. If this isn't exactly what you're looking for, check out my other stir-fry recipes. I also shared this recipe at Simply Sweet Home's Friday Favorites.


Recipe from Taste of Home 30-Minute Cookbook

1 comments:

Jerri said...

This sounds delicious! Thanks for linking up for Friday Favorites!

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