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Orange Pork Stir-Fry

pork

3/4 pound lean boneless pork
2 zucchini
1 sweet red or green pepper
2 tablespoons granulated sugar
1/3 cup orange juice
2 tablespoons red wine vinegar
2 teaspoons grated orange rind
1/4 cup chicken stock
1 teaspoon ground cumin
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 1/2 teaspoons grated gingerroot
salt and pepper

Cut pork diagonally into 1/8-inch thick slices; pat dry. Cut zucchini into slices. Seed, core and cut pepper into thin strips. Set aside. In skillet or wok, heat sugar over medium heat, stirring constantly, for 2 to 3 minutes or until caramelized and golden brown. Stir in orange juice, vinegar and orange rind until sauce is smooth. Pour into 2-cup measure; add stock and cumin. Blend in cornstarch. Wipe out skillet; heat oil over high heat. Sauté pork, stirring often, for 2 minutes or until browned; transfer to plate. Add zucchini, red pepper and ginger to skillet; sauté, stirring constantly and adding more oil if necessary, for 2 minutes. Return pork to skillet; stir in stock mixture. Cover and cook, stirring occasionally, for 2 minutes or until sauce thickens and vegetables are tender-crisp. Season with salt and pepper to taste. Serve over couscous or rice

Contributor: Canadian Living - January, 1990

Yield: 4 servings

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