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For 4 Servings:
1/2 cup orange juice
3-1/2 Tbs. honey
2 Tbs. soy sauce
2 tsp. cornstarch
1/8 tsp. ground ginger
1-1/4 tsp. vegetable oil
1-1/4 large carrots, sliced diagonally
1-1/4 celery stalks, sliced diagonally
11 ounces boneless pork chops, cut into thin strips
1/3 cup cashews or peanuts, chopped
Combine first 5 ingredients in a bowl and mix well. Heat half the oil in a heavy nonstick pan over medium high heat. Add carrots and celery and stir-fry 3 minutes. Remove vegetables and set aside. Heat remaining oil in same skillet and stir-fry pork 3 minutes. Return vegetables to skillet. Stir in sauce mixture and nuts. Cook over medium high heat until sauce thickens and comes to a boil.
1/2 cup orange juice
3-1/2 Tbs. honey
2 Tbs. soy sauce
2 tsp. cornstarch
1/8 tsp. ground ginger
1-1/4 tsp. vegetable oil
1-1/4 large carrots, sliced diagonally
1-1/4 celery stalks, sliced diagonally
11 ounces boneless pork chops, cut into thin strips
1/3 cup cashews or peanuts, chopped
Combine first 5 ingredients in a bowl and mix well. Heat half the oil in a heavy nonstick pan over medium high heat. Add carrots and celery and stir-fry 3 minutes. Remove vegetables and set aside. Heat remaining oil in same skillet and stir-fry pork 3 minutes. Return vegetables to skillet. Stir in sauce mixture and nuts. Cook over medium high heat until sauce thickens and comes to a boil.
