Pork ‘N’ Pea Pod Stir-Fry

• YIELD

  3 servings

INGREDIENTS

• 3/4 lb. pork tenderloin, cut into 2″ strips
• 2 tbsp. honey
• 2 tbsp. reduced-sodium soy sauce
• 1 1/2 tsp. ginger root, peeled and minced
• 1/2 tsp. red pepper flakes, crushed
• 1 tbsp. cornstarch
• 1/3 cup orange juice
• 2 tbsp. cider vinegar
• 2 tsp. canola oil
• 1 lb. fresh snow peas
• 2 tsp. garlic, minced
• 1 tsp. orange peel, grated

DIRECTIONS

Mix together the honey, soy sauce, ginger and pepper flakes.

Place 3 tbsp. of this sauce and the pork into a large sealable plastic bag. Seal securely and turn repeatedly to coat the bag.

Refrigerate for 1 hour.

Cover and refrigerate remaining marinade.

Combine cornstarch, orange juice, vinegar and reserved marinade. Stir until blended; set aside.

Drain and discard marinade from pork.

In a large nonstick skillet or wok, stir-fry pork in oil for 4 to 5 minutes or until no longer pink.

Remove pork and keep warm.

In the same pan, stir-fry snow peas for 2 to 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 to 2 minutes or until thickened.

Return pork to the pan; heat thoroughly.

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