1 tbsp. finely shredded orange peel
1/2 c. orange juice
2 tbsp. soy sauce
2 tsp. cornstarch
1 tsp. sugar
1/8 tsp. ground ginger
2 lg. carrots, firmly sliced
2 stalks celery, chopped (1 c.)
2 tbsp. cooking oil
1 lb. lean, boneless pork, cut into 1/2 inch cubes
1/4 c. cashews
Hot cooked rice

Combine first 6 items, set aside. In large skillet stir-fry carrots and celery in hot oil about 4 minutes or until tender crisp. Remove and set aside. Stir-fry pork 4-5 minutes or until brown. Add orange juice mixture and cashews. Cook and stir until thickened and bubbly. Return vegetables to pan. Cover and heat through 1 minute. Serve over rice. Makes 4-6 servings.