Title: Orange pork stir-fry
 Categories: Meats, Main dish
      Yield: 4 Servings
 
    1/2 c  Orange juice
      2 tb Sesame oil; divided
      2 tb Soy sauce
      1    Garlic clove; minced
      1 tb Sherry
      2 ts Minced fresh ginger
      1 ts Fresh grated orange peel
    3/4 lb Pork tenderloin
           -- cut into strips
      3 c  Mixed fresh vegetables
           -Choose from the following:
           -green pepper, red pepper,
           -snow peas, carrots,
           -green onions, mushrooms,
           -or onions
      1 tb Cornstarch
    1/2 c  Unsalted cashew bits
           -- or cashew halves
      3 c  Hot cooked rice
 
  Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic,
  sherry, ginger and orange peel in small bowl. Add pork; marinate one
  hour. Drain pork; reserve marinade. Heat remaining 1 tablespoon oil
  in large skillet or wok over medium-high heat.  Add pork; stir-fry 3
  minutes, or until pork is lightly browned. Add vegetables; stir-fry 3
  to 5 minutes until vegetables are tender-crisp.  Combine cornstarch
  with marinade; add to pan, stir until thickened.  Add cashews, cook 1
  minute longer. Serve immediately over rice.
  
  *1 pound package frozen stir-fry vegetables, thawed, may be
  substituted for fresh vegetables, if desired.
  
  Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat
  * 50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol *
     1378    mg. sodium