One of the great things about this stir fry, other than the great taste, is that it can be made to suit your families likes. If your family doesn’t like celery or carrots, change the veggies out for zucchini or snow peas. Have some Napa Cabbage left from a previous meal? Throw that in there too!
I was able to make this frugal family recipe for around $5.00 for a family of 4 by purchasing my pork on sale. If you can’t find the pork on sale, purchase a smaller amount and add more veggies. Adding vegetables is a great way to stretch your meal out. It is better for you too! You could easily substitute chicken for the pork if you happen to find a great price on chicken!
- 2 teaspoons cornstarch
- 1/3 cup orange juice
- 1/3 cup soy sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon minced garlic
- 1/2 to 1 teaspoon grated orange peel
- 1 pound pork tenderloin, cut into 2-inch strips
- 1 tablespoon canola oil
- 2 stalks celery, thinly sliced
- 2 carrots, thinly sliced
- Hot cooked rice
- In a small bowl, combine cornstarch and orange juice until smooth. Stir in the soy sauce, mustard, ginger, garlic and orange peel; set aside.
- In a large skillet or wok, stir-fry pork in oil until no longer pink; remove and keep warm. Add celery and carrots to the pan; cook and stir for 2-3 minutes or until tender.
- Stir orange juice mixture; add to pan.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pork.
- Serve with rice.
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