This sunny stir-fry features pork, mushrooms, couscous and unforgettable citrus flavor!
teaspoon ground ginger
teaspoon garlic powder
lb lean pork boneless loin, cut into 1/2-inch cubes
cup orange juice
tablespoon packed brown sugar
teaspoon grated orange peel
cups sliced fresh mushrooms (4 oz)
cup uncooked couscous or rice
medium orange, peeled, sectioned
In plastic food-storage bag, mix ginger, garlic powder and pepper. Add pork to bag; shake bag to coat pork with seasonings.
Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 2 to 3 minutes, stirring frequently, until brown. Stir in orange juice, brown sugar, orange peel and mushrooms. Reduce heat to low. Cover and cook about 15 minutes or until pork is tender.
Meanwhile, cook couscous as directed on package. Stir orange sections into pork mixture. Serve over couscous.
Experiment with a specialty rice like jasmine or basmati. These rices are very aromatic and flavorful. Follow package directions for preparation instructions.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.