1 pound lean boneless pork
1/2 cup unsweetened orange juice
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
2 cups sliced fresh mushrooms (about 8 ounces)
1/2 cup sliced green onions
2 teaspoons vegetable oil
3 cups cooked brown rice
1 11-ounce can mandarin orange segments in juice, drained
2 tablespoons slivered almonds, toasted
Servings: 4
1. Thinly slice pork diagonally across the grain. Combine juice, mustard, sugar and cornstarch; set aside.
2. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until thoroughly heated.
3. Add oranges; toss lightly until heated. Transfer to serving dish and sprinkle with almonds.
Servings: 4
1/2 cup unsweetened orange juice
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 1/2 teaspoons cornstarch
2 cups sliced fresh mushrooms (about 8 ounces)
1/2 cup sliced green onions
2 teaspoons vegetable oil
3 cups cooked brown rice
1 11-ounce can mandarin orange segments in juice, drained
2 tablespoons slivered almonds, toasted
Servings: 4
1. Thinly slice pork diagonally across the grain. Combine juice, mustard, sugar and cornstarch; set aside.
2. Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until thoroughly heated.
3. Add oranges; toss lightly until heated. Transfer to serving dish and sprinkle with almonds.
Servings: 4
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