Pork 'n' Pea Pod Stir-Fry

SUBMITTED BY: Jane Shapton

"A spicy citrus sauce coats tender strips of pork and crisp snow peas in this speedy stir-fry from Jane Shapton of Tustin, California. 'We like this dish extra spicy, so I use a tablespoon of red pepper flakes,' Jane notes."

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 1/2 teaspoons peeled, minced gingerroot
1/2 teaspoon crushed red pepper flakes
3/4 pound pork tenderloin, cut into 2-inch strips
2 teaspoons canola oil
1 tablespoon cornstarch
1/3 cup orange juice
2 tablespoons cider vinegar
1 pound fresh snow peas
2 teaspoons minced garlic
1 teaspoon grated orange peel

DIRECTIONS

In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large resealable plastic bag; add the pork. Seal bag and turn to coat; 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 peel. 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.

FOOTNOTE

Nutritional Analysis: 1-1/3 cups equals 286 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 354 mg sodium, 26 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit.