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Oriental Pork

pork

1/3 cup cornstarch
2 pounds boneless pork shoulder; cubed
1/3 cup vegetable oil
2 onions; sliced
2 cloves garlic; minced
2 slices ginger-root; chopped
2 cans (10 1/2 oz) mandarin oranges
1/2 cup vinegar
1/4 cup soy sauce
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup cold water
2 sweet green peppers; sliced
salt and freshly ground pepper
6 cups cooked rice

Place 1/3 cup cornstarch in sturdy paper bag; add pork cubes, in batches, and shake to coat. In large skillet or wok, heat oil; cook pork, stirring, for 10 minutes or until browned. Add onions, garlic and ginger-root; cook, stirring, for 5 minutes longer. Drain mandarin oranges, reserving liquid, set fruit aside. Stir reserved liquid into skillet along with vinegar and soy sauce; simmer for 5 minutes. In small bowl, mix together sugar, 2 tablespoons cornstarch and water; add to skillet and bring to boil. Add green peppers and simmer for 3 minutes or until sauce has thickened. Season with salt and pepper to taste. Remove from heat; let cool and stir in reserved fruit. Serve over rice.

Contributor: Canadian Living - April, 1986

Yield: 6 servings

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