Orange Walnut Pork

Added by Sarah Schipul

1 hour prep
serves 4

1 lb	boneless pork top loin	cut into 1/2 " cubes
1/2 lb	green beans
1 tsp	orange peel	finely shredded
1 cup	orange juice
2 tbsp	dry white wine
1 tbsp	cornstarch
1 tbsp	instant chicken bouillon granules
1 tbsp	olive oil
4 cloves	garlic	minced
2 cups	carrots	sliced
5	green onions	sliced
1 medium	green pepper	cut into 1" strips
1 11 oz can	mandarin orange sections	drained
1/2 cup	walnuts	chopped
	white rice	cooked

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1.	The recipe calls for leftover pork roast. If uncooked pork is used, saute cubes in olive oil for 3 to 5 minutes. Remove from the pan and follow recipe. Add the pork when called for in the recipe.
2.	For the sauce, stir together the orange peel, orange juice, wine, cornstarch, and bouillon. Set aside.
3.	Preheat a large skillet over high heat. Add olive oil and stir-fry garlic for 15 seconds. Add carrots, green beans, green onions, and green pepper. Stir-fry until vegetables are tender, about 3 to 5 minutes. Add the cooked pork and allow to heat through, about two minutes.
4.	Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add mandarin orange sections, cover and cook 1 minute. Stir in the walnuts, gently. Serve over hot rice.

from Mom