- Mandarin Pork Stir Fry.jpg (28.25 KiB) Viewed 448 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 473 cals, 13g fat (of which 2g saturates), 14g sugar and 0.5g salt per portion.
Ingredients
- 2 cups uncooked instant rice
- 1 tbsp cornstarch
- ½ tsp garlic powder
- ½ tsp ground ginger
- ½ cup orange juice
- ¼ cup water
- 2 tbsp soy sauce
- 450g (1lb) 1 x pork tenderloin, cut into 2 inch strips
- 2 tbsp canola oil
- 400g (14oz) packaged frozen sugar snap peas
- 310g (11oz) tinned mandarin oranges, drained
Method
1. Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside.
2. In a large wok or skillet, stir fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges.
3. Serve with rice.
¡SHARE TOPIC!