Orange Pork Stir-Fry

1/2 c Orange juice

2 tb Sesame oil; divided

2 tb Soy sauce

1 Garlic clove; minced

1 tb Sherry

2 ts Minced fresh ginger

1 ts Fresh grated orange peel

3/4 lb Pork tenderloin

-- cut into strips 3 c Mixed fresh vegetables

-Choose from the following: -green pepper, red pepper, -snow peas, carrots, -green onions, mushrooms, -or onions 1 tb Cornstarch

1/2 c Unsalted cashew bits

-- or cashew halves 3 c Hot cooked rice

Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, sherry, ginger and orange peel in small bowl. Add pork; marinate one hour. Drain pork; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add pork; stir-fry 3 minutes, or until pork is lightly browned. Add vegetables; stir-fry 3 to 5 minutes until vegetables are tender-crisp. Combine cornstarch with marinade; add to pan, stir until thickened. Add cashews, cook 1 minute longer. Serve immediately over rice. *1 pound package frozen stir-fry vegetables, thawed, may be substituted for fresh vegetables, if desired. Each serving provides: * 463 calories * 40.2 g. protein * 11.2 g. fat * 50.7 g. carbohydrate * 4.8 g. dietary fiber * 78 mg. cholesterol * 1378 mg. sodium Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias