TANGY CASHEW PORK

By stepjo7269

Ingredients

• 1 envelope onion soup mix
• 1 T. Plus 2 tea. cornstarch
• 1 C. Water
• ½ C. Orange juice
• 2 T. vegetable oil, divided
• 3 (1-in. thick) pork-chops cut into 1/4 in. strips (about 1 pound)
• 2 medium carrots, cut into 1/8 in. diagonal slices
• 6 oz. fresh snow pea pods, trimmed
• ½ C. cashews
• ●Combine onion soup mix and cornstarch in a small bowl. Stir in water and orange juice until well blended; set aside.
• ●Pour 1 T. oil into a wok or large skillet, coating bottom and sides; heat to medium high (325 F.) for 2 min. Add pork, and stir-fry 3 to 4 minutes or until browned. Remove pork from wok.
• ●Heat remaining 1 T. oil in wok. Add carrots and snow peas; stir-fry 3 minutes. Add onion soup mixture and pork to wok; cook, stirring constantly, until thickened.
• ●Stir in cashews.

Preparation

Step 1

●Serve over rice.