Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Orange juice -Choose from the following:
2 tb Sesame oil; divided -green pepper, red pepper,
2 tb Soy sauce -snow peas, carrots,
1 Garlic clove; minced -green onions, mushrooms,
1 tb Sherry -or onions
2 ts Minced fresh ginger 1 tb Cornstarch
1 ts Fresh grated orange peel 1/2 c Unsalted cashew bits
3/4 lb Pork tenderloin -- or cashew halves
-- cut into strips 3 c Hot cooked rice
3 c Mixed fresh vegetables

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.

*1 pound package frozen stir-fry vegetables, thawed, may be
substituted for fresh vegetables, if desired.

Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat
* 50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol *
1378 mg. sodium

Source: The Many Nationalities of Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
Submitted By KAREN MINTZIAS On 02-07-95

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