Pork Stir-Fry with Orange Sauce

Prep Time: 16 Minutes

Cook Time: 15 Minutes

Ready In: 31 Minutes

Servings: 4

Tossing the pork in soy sauce and letting it stand a few minutes gives this stir-fry its authentic flavor. Look for rice noodles in Asian markets or in the Asian-cooking section of the supermarket.

Ingredients:

4 ounces uncooked thin rice noodles

1 pound boneless loin pork chops, trimmed and cut into thin strips

3 tablespoons low-sodium soy sauce, divided

1 1/2 teaspoons cornstarch

1/4 cup fat-free, less-sodium chicken broth

3 tablespoons dry sherry

2 tablespoons thawed frozen orange juice concentrate

2 teaspoons grated peeled fresh ginger

1/8 teaspoon crushed red pepper

4 teaspoons canola oil, divided

2/3 cup diagonally cut peeled carrot (about 2 medium)

1 cup sliced red bell pepper

4 green onions, sliced diagonally

Directions:

1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2. While noodles cook, combine pork and 1 tablespoon soy sauce in a small bowl. Set aside.
3. Combine remaining 2 tablespoons soy sauce and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients. Set aside.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 2 minutes or until pork just loses its pink color. Remove from pan; set aside.
5. Heat remaining 2 teaspoons oil in pan; add carrot and bell pepper. Sauté 2 minutes or until crisp-tender. Add green onions; cook 2 minutes or until onions wilt. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; sauté 2 minutes or until sauce is thick. Serve over noodles.

By RecipeOfHealth.com