Marinade Sauce
1/4 cup (50ml) orange juice
2 tbsp (25 ml) honey
2 tbsp (25ml) low-sodium soya sauce
1 tsp (5ml) ground ginger
2 garlic cloves (minced)
3/4 lb. pork tenderlion, cut in strips
1 1/2 cup (375ml) snow peas
15 mushrooms, sliced in half
1/2 red pepper, cut in strips
1 cup (250ml) bean sprouts
2 tsp (10ml) cornstarch
1 tsp (5ml) water


In a bowl combine the orange juice, honey, soya sauce, ground ginger, garlic and pork loin. Then marinade for 10 to 15 minutes. Cook it over high heat in a non-stick pan for 2 minutes and remove the pork. Because pork is now so lean ... you need to avoid overcooking and drying it out. In fact, pork tenderloin, has the same fat content as skinless chicken breast and it's just as versatile. Now add snow peas, mushrooms, and red pepper. Stir for 2 to 3 minutes. Then add the cornstarch mixed with water, pork strips, bean sprouts, and stir-fry for 1 minute. Serves 4-6 with rice or pasta.

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