Orange Pork with Scallions

This pork stir-fry dish is great for a weeknight dinner. With bold flavors like ginger, scallions, and garlic, this dish is sure to please. Serve over rice noodles.

Yield:

4 servings (serving size: about 1 cup pork mixture)

Recipe from

Nutritional Information

Calories 214
Caloriesfromfat 29 %
Fat 6.9 g
Satfat 1.9 g
Monofat 3.1 g
Polyfat 1 g
Protein 24.1 g
Carbohydrate 12.7 g
Fiber 2.2 g
Cholesterol 65 mg
Iron 1.7 mg
Sodium 586 mg
Calcium 37 mg

Ingredients

1 pound pork tenderloin
2 tablespoons cornstarch, divided
1/3 cup fat-free, less-sodium chicken broth
1/4 cup orange juice
2 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce
1/4 teaspoon salt
Cooking spray
1 1/2 teaspoons canola oil
2 cups matchstick-cut carrots
1/4 cup water
2 teaspoons bottled ground fresh ginger (such as Spice World)
2 teaspoons bottled minced garlic
1/3 cup diagonally cut green onions
Sliced green onions (optional)

Preparation

Cut pork into 2 x 1/4-inch-wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients (through salt).

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.

Heat oil in pan. Add carrots, 1/4 cup water, ginger, and garlic to pan; cook 1 1/2 minutes, scraping pan to loosen browned bits. Return pork to pan. Stir in broth mixture; bring to a boil. Cook 30 seconds. Stir in 1/3 cup onions. Serve immediately. Garnish with sliced onions, if desired.

Note:

David Bonom,

July 2006