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Ingredients: Metric Units
2 Tbsp. peanut oil
12 oz. of pork tenderloin, cut crosswise into 1/4 inch thick slices, then into strips
4 oz. shiitake mushrooms
6 oz. (1 1/2 c.) sugar snap peas
2 tsp. minced garlic
2 tsp. ginger root
1/3 c. stir fry sauce
11oz. can mandarin oranges, drained
Yield: 4 servings

On stir fry sauce: I recommend the House of Tsang brand.

Prepare the pork tenderloin: cut it crosswise into 1/4 inch thick slices, then cut the slices into strips.

Prepare the mushrooms: discard stems and slice. If you can't find shiitake mushrooms, substitute 1 1/2 c. white button mushrooms.

Prepare the sugar snap peas: trim ends and pull strings if they are tough.

Heat 1 Tbsp. oil in a wok over medium-high heat until very hot but not smoking. Add pork; stir fry until lightly browned. Remove to a platter or to the wok rack.

Heat remaining oil in the wok. Add mushrooms; stir fry until they have a brown tinge. Stir in peas and stir fry 1 minute or until crisp-tender.

Push vegetables to the edges of the wok. Place garlic and ginger in the middle and cook for 30 seconds or so, adding a little more oil if necessary.

Add stir fry sauce and, if necessary, a couple of Tbsp. of water to thin it out. Add the pork back to the wok and add the oranges; stir gently to mix. Heat through. Enjoy! -Diana
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Contributed on: and modified on Tuesday February 19th, 2008