Orange Pork and Vegetables

The cookbook said cashew pork, but we forgot the cashews. Since we were already replacing the pea pods with two of the only vegetables I'll eat, we decided to change the recipe.

We started by doubling everything to feed five people, and Dad decided to add some garlic. It took a while to get the recipe ready to post, but I think I've done it right.

RECIPE:
- 1 tablespoon cooking oil
- 2 pounds lean boneless pork
- 1 cup orange juice
- 4 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon ginger
- 2 teaspoons minced garlic
- Carrots and cauliflower, cut into pieces
- Rice

Trim fat from meat and cut into bite-size pieces.

Stir together orange juice, soy sauce, cornstarch, and ginger.

Pour oil into a wok or skillet.

Preheat over medium-high heat.

Stir-fry half the pork for 2-3 minutes, then remove and do the other half of the pork.

Return the other half of the meat to the wok, and add the garlic.

Cook for 1 minute, then add vegetables.

Push ingredients away from the center of the wok and pour in the sauce.

Cook and stir for 2 minutes.

Serve with rice.

It's not my best, but it's still pretty good. I've discovered that I'm not a fan of orange in my meals, just my desserts. Still, this made it into my personal cookbook, so it wasn't too bad.