ORANGE PORK WITH SNOW PEAS & CASHEWS

By jarren

Ingredients

• 1/2 cup orange juice
• 1/4 cup orange marmalade
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon fresh ginger, grated
• 1 tablespoon peanut or canola oil (or more as needed)
• 1 pork tenderloin, thinly sliced
• 2 cups fresh snow peas, trimmed
• 1/2 cup unsalted cashew pieces
• Hot cooked jasmine rice

Details

Servings 4

Preparation

Step 1

In a small bowl, stir together orange juice marmalade, soy sauce, cornstarch and ginger.

Heat oil in wok or large skillet. Add pork in batches (do no crowd). Stir-fry about 3 minutes or until juices run clear. Repeat as needed.

Return all pork to pan. Add snow peas. Cook 1 minute. Make a well in center of wok by pushing all ingredients to the sides. Stir sauce into well.

Cook and stir until thickened and bubbly. Mix sauce with pork mixture. Cook 2 minutes to heat through.

Add cashew pieces. Serve over jasmine rice.

ipe isn’t a science - add whatever you have on hand such as chopped onion, garlic, mushrooms, broccoli florets, bamboo shoots or water chestnuts. Use unsalted peanuts or fried chow mein noodles instead of the cashews. You will need about 1 pound of pork. If the port tenderloin is large, freeze what you don’t need for another recipe.