Directions:
- In a small bowl, combine sugar and cornstarch. Stir in the orange juice, ginger, soy sauce and orange peel 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. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 283.97 Kcal (1189 kJ) | ||
| Calories from fat | 74.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 13% | |
|---|---|---|---|
| Cholesterol | 98.26mg | 33% | |
| Sodium | 407.47mg | 17% | |
| Potassium | 995.15mg | 21% | |
| Total Carbs | 15.81g | 5% | |
| Sugars | 8.63g | 35% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 35.35g | 71% | |
| Vitamin C | 25.5mg | 42% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.1mg | 12% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 97.23 Kcal (407 kJ) | ||
| Calories from fat | 25.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 13% | |
|---|---|---|---|
| Cholesterol | 33.64mg | 33% | |
| Sodium | 139.52mg | 17% | |
| Potassium | 340.74mg | 21% | |
| Total Carbs | 5.41g | 5% | |
| Sugars | 2.95g | 35% | |
| Dietary Fiber | 0.84g | 10% | |
| Protein | 12.1g | 71% | |
| Vitamin C | 8.7mg | 42% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.7mg | 12% | |
| Calcium | 16.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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