Orange Walnut Pork Recipe
Ingredients
| Pork tenderloin | 1 pound | |
| 1/2 pound green beans, bias-sliced into 1-inch pieces | ||
| Orange peel | 1 Teaspoon, finely shredded | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| 1 1/2 teaspoons instant chicken bouillon granules | ||
| Cooking oil | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| Carrots | 2 Medium, thinly sliced | |
| 5 green onions, bias-sliced into 1-inch lengths (1 cup) | ||
| Green pepper | 1 Medium, cut into thin strips | |
| 1 11-ounce can mandarin orange sections, drained | ||
| Walnut halves | 1/2 Cup (16 tbs) | |
| Hot cooked rice | ||
Directions
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.
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.
Chef
