Ingredients
1 cup uncooked long grain rice2 teaspoons cornstarch1 teaspoon sugar1 teaspoon ground ginger1 teaspoon grated orange zest1 cup orange juice1 teaspoon reduced-sodium soy sauce2 celery ribs, chopped2 medium carrots, thinly sliced1/4 cup lightly salted cashews1 tablespoon canola oil2 cups cubed cooked pork1/2 cup chow mein noodles1 green onion, julienned
Preparation
Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.
