Mandarin Pork Stir Fry
|Pineapple orange juice/Pineapple juice||1 1⁄2 Cup (24 tbs), divided|
|Vegetable cooking spray||1|
|Lean pork tenderloin/Chicken breast / turkey tenderloin||12 Ounce, cut into thin strips|
|Finely chopped fresh ginger/1/2 teaspoon ground ginger||1 Tablespoon|
|Shredded carrots||2 Cup (32 tbs)|
|Chopped pitted prunes/Chopped dates||1⁄2 Cup (8 tbs)|
|Green onions||4 , cut into 1-inch pieces|
|Low-sodium soy sauce||2 Tablespoon|
• Heat 2 tablespoons juice over medium-high heat in large nonstick skillet sprayed with vegetable cooking spray until juice bubbles.
• Add pork and ginger; cook and stir 3 minutes or until pork is no longer pink. Remove pork from skillet.
• Heat 3 more tablespoons juice in skillet; add carrots, prunes and green onions. Cook and stir 3 minutes.
• Stir soy sauce and cornstarch into remaining juice; add to carrot mixture. Stir in pork; cover and cook 2 minutes until heated through. Garnish as desired.