Lunch: Asian Pork Recipe

Ingredients

1 cup uncooked long grain rice
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon ground ginger
1 teaspoon grated orange peel
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

Instructions

Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange peel. 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.

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