1 tbsp. canola or vegetable oil
1 cup sliced red and yellow bell peppers
1 cup fresh snow peas
1/3 cup sliced green onions
Reserved juice from two 11-oz. cans mandarin oranges in light syrup
1/4 cup reduced-sodium soy sauce
3 tbsp. brown sugar
1/2 tsp. ground ginger
1/4 tsp. garlic powder
2 tbsp. cornstarch mixed with 1/4 cup cold water
3 to 4 cups hot cooked rice
oranges from two 11-ounce cans mandarin oranges in light syrup (save the syrup!)
Prepare the sauce: In a small saucepan, combine the juice, soy sauce, brown sugar, ginger and garlic powder. Heat over low heat until bubbling. Whisk in the cornstarch and water and keep heating until slightly thickened. Remove from heat and set aside.
Stir Fry: Heat oil in a large skillet over medium-high heat. Add the pork, and stir fry until almost cooked through. Add the bell peppers, snow peas and onions. Pour in about 1/3 cup of the sauce. Stir fry until softened.
Assemble: Divide the rice between 4 bowls. Top with pork and vegetable mixture. Divide oranges between the bowls. Drizzle extra sauce on top. Serve immediately.
Lori Lange, Recipe Girl