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.
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.
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.