Cultural Currents: Pork and Orange Stir-Fry

Nutrition Information:

381 calories (13% from fat, 12% from saturated fat), 23 g protein, 8 g fat, 55 g carbohydrate, 56 mg cholesterol, 136 mg sodium, 4 g dietary fiber, 583 mg potassium, % DV-vitamin C-163%, iron-12%.

Ingredients

1 pound pork tenderloin

1 tablespoon cornstarch

1/4 teaspoon salt and ground black pepper

1 tablespoon peanut oil

1 tablespoon minced fresh ginger

3 cups baby spinach leaves

1 (15-ounce) can Del Monte mandarin oranges in light syrup, drained

1 (15-ounce) can KAME stir-fry vegetables, drained

3 tablespoons sweet Asian chili sauce

2 tablespoons low sodium soy sauce

2 teaspoons sesame oil

2 scallions, thinly sliced

Preparation

Cut pork tenderloin into 1/2-inch-thick rounds, then into 1/2-inch-wide strips. Place pork tenderloin strips in medium bowl; add cornstarch, salt and pepper; toss to mix well.

In 12-inch skillet over medium-high heat, heat peanut oil; add ginger. Cook 30 seconds; add pork strips. Stir-fry until pork is lightly browned, about 5 minutes. Add spinach; cook 2 minutes, stirring constantly until just wilted. Add mandarin oranges, stir-fry vegetables, chili sauce, soy sauce; cook over medium heat until mixture is coated and thickens slightly.

Stir in sesame oil and sprinkle with scallions. Serve with rice.

Serves

4 servings

Chef Emeritus