Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat until very hot but not smoking. Add pork; stir-fry until lightly browned. Remove to a platter.
Heat remaining 1 Tbsp oil in skillet. Add mushrooms; stir-fry until tinged brown. Stir in sugar snap peas and stir-fry 1 minute until crisp-tender.
Push vegetables to edges of skillet. Put garlic and ginger in middle; cook 30 seconds until fragrant, adding a little more oil if needed.
Add stir-fry sauce and, if needed, a few Tbsp water to thin. Add pork and oranges; stir gently (oranges are delicate) to mix. Heat through.
TIP Serve with instant white rice.
calories 255 fat 11g saturated fat 2g cholesterol 56mg sodium 521mg carbohydrate 21g fiber 2g
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