1 tbsp. grated orange rind
3/4 c. orange juice
1 tbsp. cornstarch
3 tbsp. soy sauce
1/3 c. corn syrup
1/4 tsp. ground ginger
2 tbsp. cooking oil, divided
2 lg. carrots, peeled and sliced diagonally
2 stalks celery, diagonally sliced
1/2 c. cashews

Cut pork tenderloin into thin strips. Set aside.

Combine next 6 ingredients, stirring well. Heat 1 tablespoon oil in large skillet over medium heat. Add carrots and celery, stir-frying about 3 minutes. Remove vegetables, set aside.

Pour remaining tablespoon oil into skillet. Add pork, stir-frying for about 3 minutes. Return vegetables to pan, add orange juice mixture and cashews.

Cook, stirring constantly over medium-high heat, until thickened.

Serve over hot rice, if desired.

Serves 4.

343 calories per serving. 20 minutes preparation time.