Cashew Pork Stir-Fry

Submitted By: Marie Delffs


  • 1 pound pork tenderloin
  • 2 tablespoons canola oil, divided
  • 2 large carrots, cut diagonally
  • 2 celery stalks, cut diagonally
  • 1/2 cup unsalted cashews Cooked rice
  • Sauce:
  • 1 tablespoon grated orange rind
  • 3/4 cup orange juice
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce
  • 1/3 cup light corn syrup
  • 1/4 teaspoon ground ginger
  • Instructions

    Cut tenderloin into thin strips; set aside. Combine sauce ingredients, stirring well.
    Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add carrots and celery; stir-fry for about three minutes. Remove vegetables; set aside.
    Heat remaining oil in skillet or wok. Add pork; stir-fry for about three minutes. Return vegetables to skillet; add sauce and cashews. Cook, stirring constantly, over medium-high heat, until thickened. Serve over rice with additional soy sauce if desired.