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 or 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.
Calories 255 Fat 11g Saturated fat 2g Cholesterol 56mg
Sodium 521mg Carbohydrate 21g Fiber 2g
This recipe has been added to the following public cookbooks:
Stir Fry
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | JffrySmit
02/27/09 03:34 PM | Stir Fry Sauce?!?!1/3 cup stir-fry sauce.... you must be kidding! What a horrible recipe. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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