Need a meal in a flash? Have all your ingredients ready before you start to cook. Serve over steamed rice and with hot or iced jasmine tea.

Orange Stir-Fry

1 pound pork tenderloin
1 tablespoon grated orange rind
3⁄4 cup orange juice
1 tablespoon cornstarch
1 tablespoon soy sauce
1⁄3 cup corn syrup
1⁄4 teaspoon ground ginger
2 teaspoons vegetable oil, divided
2 large carrots, peeled and sliced diagonally
2 stalks celery, peeled and sliced diagonally
1⁄2 cup cashews

Cut pork tenderloin into thin strips. Set aside.

Combine grated orange rind, orange juice, cornstarch, soy sauce, corn syrup and ground ginger, stirring well.

Heat 1 teaspoon oil in nonstick skillet over medium heat. Add carrots and celery, stir-frying about 3 minutes.

Remove vegetables, set aside.

Pour remaining oil into skillet. Add pork, stir-fry 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.

Makes 4 servings.

Nutritional information per serving: 389 calories; 16 g fat (4 g saturated); 29 g protein; 513 mg sodium; 78 mg cholesterol; 37 g carbohydrates; 2 g fiber.

Recipe from: National Pork Board; www.theotherwhitemeat.com.