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Asian Pork

Asian pork recipes, like this crisp stir-fry, pair nicely with a cucumber salad in vinaigrette dressing. —Marlene Kroll, Chicago, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 cup uncooked long grain rice
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon grated orange zest
  • 1 cup orange juice
  • 1 teaspoon reduced-sodium soy sauce
  • 2 celery ribs, chopped
  • 2 medium carrots, thinly sliced
  • 1/4 cup lightly salted cashews
  • 1 tablespoon canola oil
  • 2 cups cubed cooked pork
  • 1/2 cup chow mein noodles
  • 1 green onion, julienned

Directions

  • Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside.
  • In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.
Nutrition Facts
1 each: 446 calories, 16g fat (4g saturated fat), 63mg cholesterol, 210mg sodium, 48g carbohydrate (9g sugars, 3g fiber), 26g protein.

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