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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here's an Asian-inspired stir-fry that pairs nicely with a cucumber salad in vinaigrette dressing. Ingredients:
1 cup uncooked long grain rice |
2 teaspoons cornstarch |
1 teaspoon sugar |
1 teaspoon ground ginger |
1 teaspoon grated orange peel |
1 cup orange juice |
1 teaspoon reduced-sodium soy sauce |
2 celery ribs, chopped |
2 medium carrots, thinly sliced |
1/4 cup lightly salted cashews |
1 tablespoon canola oil |
2 cups cubed cooked pork |
1/2 cup chow mein noodles |
1 green onion, julienned |
Directions:
1. Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange peel. Stir in orange juice and soy sauce until smooth; set aside.
2. In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion. Yield: 4 servings.
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