1/2 c  Orange juice

      2 tb Sesame oil; divided

      2 tb Soy sauce

      1    Garlic clove; minced

      1 tb Sherry

      2 ts Minced fresh ginger

      1 ts Fresh grated orange peel

    3/4 lb Pork tenderloin

           -- cut into strips
      3 c  Mixed fresh vegetables

           -Choose from the following:
           -green pepper, red pepper,
           -snow peas, carrots,
           -green onions, mushrooms,
           -or onions
      1 tb Cornstarch

    1/2 c  Unsalted cashew bits

           -- or cashew halves
      3 c  Hot cooked rice

  Combine orange juice, 1 tablespoon sesame oil, soy sauce, garlic, sherry,
  ginger and orange peel in small bowl.  Add pork; marinate one hour.  Drain
  pork; reserve marinade.  Heat remaining 1 tablespoon oil in large skillet
  or wok over medium-high heat.  Add pork; stir-fry 3 minutes, or until pork
  is lightly browned.  Add vegetables; stir-fry 3 to 5 minutes until
  vegetables are tender-crisp.  Combine cornstarch with marinade; add to
  pan, stir until thickened.  Add cashews, cook 1 minute longer.  Serve
  immediately over rice.
  *1 pound package frozen stir-fry vegetables, thawed, may be substituted
  for fresh vegetables, if desired.
  Each serving provides:
  * 463 calories
  * 40.2 g. protein
  * 11.2 g. fat
  * 50.7 g. carbohydrate
  * 4.8 g. dietary fiber
  * 78 mg. cholesterol
  * 1378 mg. sodium
  Source: The Many Nationalities of Rice
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias