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Mandarin Pork Stir-Fry

When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. —Laurie Martignon, Niagara, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 cups uncooked instant rice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 cup orange juice
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 1 pork tenderloin (1 pound), cut into 2-inch strips
  • 2 tablespoons canola oil
  • 1 package (14 ounces) frozen sugar snap peas
  • 1 can (11 ounces) mandarin oranges, drained

Directions

  • Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside.
  • In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.
Nutrition Facts
2 cups: 473 calories, 11g fat (2g saturated fat), 63mg cholesterol, 514mg sodium, 61g carbohydrate (14g sugars, 5g fiber), 30g protein.

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