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- 1 pound lean boneless pork
- 1/4 cup orange juice
- 2 tablespoons bottled hoisin sauce
- 1/2 teaspoon ground ginger
- 1/8 teaspoon crushed red pepper (optional)
- 2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed
- 1 tablespoon cooking oil
- 3 medium carrots, bias sliced, or 1 1/2 cups packaged fresh julienned carrots
- 1/4 cup sliced green onions (2)
- 2 cups hot cooked rice
- 1/2 cup cashews or peanuts
1. If desired, partially freeze meat for easier slicing. Thinly slice meat across the grain into bite-size strips. For sauce, stir together orange juice, hoisin sauce, ginger, and, if using, crushed red pepper. Set aside.
2. Remove strings and tips from fresh pea pods, if using; set pea pods aside. Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir in carrots. Cook and stir for 2 minutes. Add pea pods and green onions. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok.
3. Add half of the pork to hot wok. Cook and stir for 2 to 3 minutes or until no pink remains; remove from pan. Add remaining pork; cook and stir for 2 to 3 minutes or until no pink remains. Return all meat and vegetables to wok. Stir sauce; add to center of wok. Cook and stir until heated through. Stir in rice until coated. Top with nuts.
4. Makes 4 servings
- Servings Per Recipe 4,
- cal. (kcal) 453,
- Fat, total (g) 18,
- chol. (mg) 62,
- sat. fat (g) 4,
- carb. (g) 41,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 6,
- pro. (g) 32,
- vit. A (IU) 5053,
- vit. C (mg) 37,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 189,
- Potassium (mg) 734,
- calcium (mg) 81,
- iron (mg) 3,
- Vegetables () 1,
- Starch () 2,
- Other Carb () 1,
- Lean Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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