Ingredients
| 2 Tablespoon |
vegetable oil |
| 1 Teaspoon |
grated ginger root |
| 1 |
6-ounce package frozen pea pods, thawed |
| 1 Pound |
boneless pork cut into bite-sized pieces |
| 2 Tablespoon |
soy sauce |
| 2 Teaspoon |
cornstarch |
| 2 |
oranges |
| 2 Teaspoon |
grated orange peel |
| 1/2 Cup |
orange juice |
| 1 |
11-ounce can mandarin oranges, drained |
Instructions
Preheat wok over high heat and add 1 tablespoon cooking oil. Stir fry ginger root in hot oil for 30 seconds. Add pea pods and stir fry 1 minute. Remove pea pods, add remaining oil and stir fry pork in two batches, for 2 minutes each. Return all pork to wok. Mix the soy sauce and the cornstarch and stir into the pork. Cook and stir until thickened. Zest the oranges; then squeeze. Stir in orange juice, peel and pea pods. Cover and cook 1 minute. Remove from heat, add oranges, stir and serve over rice or noodles.
