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, thinly sliced
2 stalks celery, chopped (1 cup)
2 tbsp. cooking oil
1 lb. lean boneless pork, cut into 1/2 inch cubes
1/4 c. cashews
Hot cooked rice

Combine orange peel, orange juice, soy sauce, cornstarch, sugar and ginger; set aside. In wok or large skillet stir fry carrots and celery in hot oil about 4 minutes or until crisp tender. Remove from wok and set aside. Stir fry pork 4 to 5 minutes or until browned. (Add more oil, if necessary). Add orange juice mixture and cashews. Cook and stir until thickened and bubbly. Return vegetables to wok. Cover and heat through 1 minute. Serve over rice. Makes 4 to 6 servings.