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90 minutes
Prep: 75 minutes
Cook: 15 minutes
759 calories per serving view nutrition facts
4 servings
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| 1/2 | cup | orange juice | |
| 2 | tablespoons | sesame oil | divided |
| 2 | tablespoons | soy sauce | |
| 1 | each | garlic clove | minced |
| 1 | tablespoon | sherry | |
| 2 | teaspoons | ginger | minced fresh |
| 1 | teaspoon | orange zest | fresh, grated |
| 3/4 | pound | pork tenderloin | cut into strips |
| 3 | cups | mixed vegetables | fresh |
| 1 | tablespoon | cornstarch | |
| 1/2 | cup | cashew nuts | or cashew halves |
| 3 | cups | rice | cooked, hot |
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.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 548mg | 23% |
| Total Carbohydrate 128.0g | 43% |
| Dietary Fiber 5.0g | 21% |
| Sugars 3.0g | |
| Protein 31.0g | 63% |
| Vitamin A | 59% | Vitamin C | 24% | |
| Calcium | 7% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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