Categories: Meats, Main dish 
      Yield: 4 servings 
  
    1/2 c  Orange juice 
      2 tb Sesame oil; divided 
      2 tb Soy sauce 
      1    Garlic clove; minced 
      1 tb Sherry 
      2 ts Minced fresh ginger 
      1 ts Fresh grated orange peel 
    3/4 lb Pork tenderloin 
           -- cut into strips 
      3 c  Mixed fresh vegetables 
           -Choose from the following: 
           -green pepper, red pepper, 
           -snow peas, carrots, 
           -green onions, mushrooms, 
           -or onions 
      1 tb Cornstarch 
    1/2 c  Unsalted cashew bits 
           -- or cashew halves 
      3 c  Hot cooked rice 
  
  Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, sherry, 
  ginger and orange peel in small bowl.  Add pork; marinate one hour.  Drain 
  pork; reserve marinade.  Heat remaining 1 tablespoon oil in large skillet 
  or wok over medium-high heat.  Add pork; stir-fry 3 minutes, or until pork 
  is lightly browned.  Add vegetables; stir-fry 3 to 5 minutes until 
  vegetables are tender-crisp.  Combine cornstarch with marinade; add to 
  pan, stir until thickened.  Add cashews, cook 1 minute longer.  Serve 
  immediately over rice. 
   
  *1 pound package frozen stir-fry vegetables, thawed, may be substituted 
  for fresh vegetables, if desired. 
   
  Each serving provides: 
  * 463 calories 
  * 40.2 g. protein 
  * 11.2 g. fat 
  * 50.7 g. carbohydrate 
  * 4.8 g. dietary fiber 
  * 78 mg. cholesterol 
  * 1378 mg. sodium 
   
  Source: The Many Nationalities of Rice 
  Reprinted with permission from USA Rice Council 
  Electronic format courtesy of Karen Mintzias