Ingredients
2 teaspoons sugar1 teaspoon cornstarch1/2 cup orange juice2 teaspoons grated fresh gingerroot2 teaspoons reduced-sodium soy sauce1 teaspoon grated orange zest1 pork tenderloin (1 pound), cut into 1/4-inch slices2 large carrots, julienned1 cup sliced celery2 tablespoons salted cashew halves
Preparation
In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange zest until blended; set aside.
In a nonstick skillet or wok lightly coated with cooking spray, stir-fry the pork for 4-5 minutes or until no longer pink; remove and keep warm. Add carrots and celery; stir-fry for 2-3 minutes or until crisp-tender.
Stir orange juice mixture; add to vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Stir in cashews.
