Ingredients
2 tablespoons reduced-sodium soy sauce2 tablespoons honey1-1/2 teaspoons minced fresh gingerroot1/2 to 1 teaspoon crushed red pepper flakes3/4 pound pork tenderloin, cut into 2-inch strips2 teaspoons canola oil1 tablespoon cornstarch1/3 cup orange juice2 tablespoons cider vinegar1 pound fresh snow peas2 teaspoons minced garlic1 teaspoon grated orange zest
Preparation
In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large bowl; add the pork and turn to coat. Cover; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
Combine the cornstarch, orange juice, vinegar and reserved marinade; stir until blended and set aside. Drain and discard marinade from pork. In a large nonstick skillet or wok, stir-fry pork in oil for 4-5 minutes or until no longer pink. Remove pork and keep warm.
In the same pan, stir-fry snow peas for 2-3 minutes or until crisp-tender. Stir in garlic and orange zest. Stir cornstarch mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through.
