Ingredients
2 cups uncooked instant rice1 tablespoon cornstarch1/2 teaspoon garlic powder1/2 teaspoon ground ginger1/2 cup orange juice1/4 cup water2 tablespoons soy sauce1 pork tenderloin (1 pound), cut into 2-inch strips2 tablespoons canola oil1 package (14 ounces) frozen sugar snap peas1 can (11 ounces) mandarin oranges, drained
Preparation
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.
