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Mandarin Pork Stir-fry

Mandarin Pork Stir-fry

2 cups uncooked instant rice
1 tablespoon cornstarch
½ tsp garlic powder
½ tsp ground ginger
½ cup orange juice
¼ cup water
2 tbsp soy sauce
1 pork tenderloin (1 lb), cut into 2-inch strips
2 tbsp canola oil
1 package (14 ounces) frozen sugar snap peas
1 can (11 oz) mandarin oranges, drained

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.

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. Serve with rice.

Nutrition Facts
2 cups: 473 calories, 11g fat (2g saturated fat), 63mg cholesterol, 514mg sodium, 61g carbohydrate (14g sugars, 5g fiber), 30g protein.
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