• 1/2 cup orange juice
• 3-1/2 Tbs. honey
• 2 Tbs. soy sauce
• 2 tsp. cornstarch
• 1/8 tsp. ground ginger
• 1-1/4 tsp. vegetable oil
• 1-1/4 large carrots, sliced diagonally
• 1-1/4 celery stalks, sliced diagonally
• 11 ounces boneless pork chops, cut into thin strips
• 1/3 cup cashews or peanuts, chopped

Combine first 5 ingredients in a bowl and mix well. Heat half the oil in a heavy nonstick pan over medium high heat. Add carrots and celery and stir-fry 3 minutes. Remove vegetables and set aside. Heat remaining oil in same skillet and stir-fry pork 3 minutes. Return vegetables to skillet. Stir in sauce mixture and nuts. Cook over medium high heat until sauce thickens and comes to a boil.

Per serving: calories 285, fat 10.9g, 34% calories from fat, cholesterol 49mg, protein 20.1g, carbohydrates 28.3g, fiber 2.1g, sugar 20.3g, sodium 548mg, diet points 6.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.2, Bread: 0.1, Lean meat: 0.3, Fat: 1.9, Sugar: 0.9, Very lean meat protein: 2.3

  view detailed nutritional information

The recommended wine is: White Zinfandel.