Chinese Pork and Vegetable Stir Fry

By Addie

"Everyone in the family loved it. I love the tang of the orange juice with the zip of the soy sauce. Do not use frozen vegetables you can't drain them well enough and they tend to get mushy. I used Pork Tenderloin for this recipe. Recipe can be found in Lipton Secrets Classic Recipes . If you want the veggies a little more tender then cook to your liking."

Ingredients

• 2 tablespoons oil
• 1 pound pork tenderloin or boneless beef sirloin, cut into 1/4 inch slices
• 6 cups assorted fresh vegetables (choose from any of the following to equal 6 cups: broccoli, snow peas, thinly sliced red or green bell peppers or thinly sliced carrots)
• 1 can (8oz.) sliced water chestnuts, drained
• 1 envelope Lipton Onion Soup Mix
• 3/4 cup water
• 1/2 cup orange juice
• 1 tablespoon soy sauce
• 1/4 teaspoon garlic powder

Preparation

Step 1

In 12 inch skillet or wok, heat 1 tablespoon oil over medium-high heat and brown pork. Remove and set aside.

In same skillet, heat remaining 1 tablespoon oil and cook assorted fresh vegetables, stirring occasionally, 5 minutes.

Stir in water chestnuts and onion soup mix blended with water, orange juice, soy sauce and garlic powder. Bring to boil over high heat.

Reduce heat to low and simmer uncovered 3 minutes. Return pork to skillet and cook 1 minute or until heated through.