Orange Stir-Fry

Need a meal in a flash? Have all your ingredients ready before you start to cook. Serve over steamed rice and with hot or iced jasmine tea.

Orange Stir-Fry

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This recipe yields: 4 servings

  • 1 pound pork tenderloin
  • 1 tablespoon grated orange zest
  • 3/4 cup orange juice
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1/3 cup corn syrup
  • 1/4 teaspoon ground ginger
  • 2 teaspoons vegetable oil, divided
  • 2 large carrots, peeled and sliced diagonally
  • 2 stalks celery, peeled and sliced diagonally
  • 1/2 cup cashews
  1. Cut pork tenderloin into thin strips. Set aside. Combine next six ingredients, stirring well. Heat one teaspoon oil in nonstick skillet over medium heat. Add carrots and celery, stir-frying about 3 minutes. Remove vegetables, set aside.
  2. Pour remaining oil into skillet. Add pork, stir-fry for about 3 minutes. Return vegetables to pan, add orange juice mixture and cashews. Cook, stirring constantly, over medium-high heat, until thickened. Serve over hot rice, if desired.