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Orange Walnut Pork

  Pork tenderloin 1 Pound
  Green beans 1⁄2 Pound, bias sliced into 1 inch pieces
  Finely shredded orange peel 1 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Dry sherry 2 Tablespoon
  Cornstarch 1 1⁄2 Teaspoon
  Instant chicken bouillon granules 1 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Carrots 2 Medium, thinly bias sliced to make 1 cup
  Green onions 5 , bias sliced into 1 inch lengths to make 1 cup
  Green pepper 1 Medium, cut into thin strips to make 1 cup
  Canned mandarin orange sections 11 Ounce, drained (1 Can)
  Walnut halves 1⁄2 Cup (8 tbs)
  Hot cooked rice 2 Cup (32 tbs)

Partially freeze the pork; cut on the bias into thin slices.
Cook green beans, covered, in a small amount of boiling salted water for 4 minutes; drain.
For sauce, stir together orange peel, orange juice, sherry, cornstarch, and bouillon granules.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add carrots; stir-fry for 1 minute.
Add green beans; stir-fry for 1 1/2 minutes.
Add green onions and green pepper; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok.
Add half of the pork to the hot wok or skillet.
Stir-fry about 3 minutes or till no longer pink.
Remove pork.
Stir-fry remaining pork about 3 minutes or till no longer pink.
Return all pork to the wok.
Push from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Add mandarin orange sections.
Cover and cook for 1 minute.
Gently stir in walnuts.
Serve immediately over hot cooked rice.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Orange Walnut Pork Recipe