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| 1/2 Tasse | orange juice |
| 2 Esslöffel | sesame oil divided |
| 2 Esslöffel | soy sauce |
| 1 | cloves garlic minced |
| 1 Esslöffel | sherry |
| 2 Teelöffel | Ginger fresh, minced |
| 1 Teelöffel | Fresh grated orange peel |
| 3/4 x ca. 450 g | Pork tenderloin cut into strips |
| 3 Tasse | Mixed fresh vegetables Choose from the following: green pepper, red pepper, snow peas, carrots, green onions, mushrooms, or onions |
| 1 Esslöffel | cornstarch |
| 1/2 Tasse | Unsalted cashew bits or cashew halves |
| 3 Tasse | cooked rice hot |
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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
Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias
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