Cashew Pork and Vegetables

Ingredients:

• 1 pound lean boneless pork
• 1/4 cup orange juice
• 2 tablespoons hoisin sauce
• 1/2 teaspoon ground ginger
• 2 cups fresh pea pods
• 1 tablespoon cooking oil
• 3 medium carrots, biased sliced
• 1/4 cup sliced green onion (2)
• 2 cups hot cooked rice
• 1/2 cup cashews

 Directions

Thinly slice pork across the grain into bite size strips.

For sauce, stir together orange juice, hoisin sauce, and ginger. Set aside.

Remove strings and tips from peas; cut into smaller pieces if desired. Set aside

Pour oil into a large skillet. (Add more as necessary during cooking.) Preheat oil over medium high heat. Stir in carrot. Cook and stir for 2 minutes. Add pea pods and green onion. Cook and stir for 2-3 minutes or until vegetables are crisp tender. Remove vegetables from skillet.

Add half the pork to hot skillet. Cook and stir for 2-3 minutes or until no pink remains; remove from skillet. Repeat with remaining pork. Return all meat and vegetables to skillet. Stir sauce, add to skillet. Stir in rice until coated. Top with cashews.

Marie's Note: There is no salt in this. I would recommend adding a teaspoon  of salt to the sauce if you hoisin is not already salty. Also, if this is for a freezer meal then leave the cashews off until after you heat it to serve.

Source: Better Homes and Gardens New Cookbook; 14th ed