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| 1 x ca. 450 g | Pork steak Or boneless chicken breast |
| 3/4 Tasse | orange juice |
| 1/3 Tasse | honey |
| 3 Esslöffel | soy sauce |
| 1 Esslöffel | cornstarch |
| 1/4 Teelöffel | ginger ground |
| 2 Esslöffel | vegetable oil divided |
| 2 gross | Carrots; sliced diagonally |
| 2 | Stalks celery; sliced diagonally |
| 1/2 Tasse | Cashews or peanuts |
| 3 Tasse | cooked rice hot |
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Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min.
Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings.
Honey Products (10 Mar 98) Knapp Honey from Waterville, Ny, Us Catalog, recipes and links for children. Http://members. Aol. Com/Brian841/Index. Htm
>from Pat Hanneman (kitpath) 98Mar mc-Per Serving with pork tenderloin 27% cff: 420 cals; 13g fat; 21g prot; 56g carb; 49mg chol; 475mg sod. Mc-Per Serving with chicken breast fillet 27% cff: 380 cals; 12g fat; 14g prot; 56 g carb; 23mg chol; 470mg sod.
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