1 lb. boneless pork
2 tbsp. soy sauce
2 tsp. cornstarch
1 tsp. grated orange peel
1/2 c. orange juice
2 tbsp. cooking oil
1 tsp. fresh grated ginger
2 c. fresh or 1 (6 oz.) pkg. frozen pea pods, thawed
1 (11 oz.) can mandarin orange sections, drained

Slice pork into thin bite-size strips; set aside. In small bowl, blend soy sauce and cornstarch. Stir in orange peel and orange juice; set aside.

Preheat wok or large skillet over high heat. Add oil. Stir fry ginger in hot oil for 30 seconds. Add pea pods and stir fry for about 1 1/2 minutes, then remove pea pods. Add more oil if needed; add half of the pork strips to hot wok and stir fry for 2-3 minutes. Remove and stir fry remaining pork.

Return all pork to wok. Stir soy mixture, then add to pork. Cook and stir until thick and bubbly. Stir in pea pods, cover and cook 1 minute more. Remove from heat; stir in drained oranges. Serve at once with rice or egg noodles.