1 tbsp. finely shredded orange peel
1/2 c. orange juice
2 tbsp. soy sauce
2 tsp. cornstarch
1/8 tsp. ground ginger
2 lg. carrots, thinly sliced
2 stalks celery, chopped (1 c.)
2 tbsp. vegetable cooking oil
1 lb. lean boneless pork, cut into 1/2 inch cubes
8 med. cashews
1 packet Equal

Combine orange peel, orange juice, soy sauce, cornstarch and ginger; set aside.

In wok or 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. Add Equal and then vegetables to wok. Cover and heat through 1 minute. Makes 6 servings. Calories: 210 per serving.