MARY ANN & GINGER'S SWEET & SOUR PORK

1 pound lean pork

1 Cup orange juice

1 1/4 tsp. soy sauce

1/4 Cup white vinegar

3 Tbsp. sugar

1 Tbsp. cornstarch

2 Tbsp. peanut oil

1/4 C. diced green pepper

1/4 C. diced red pepper

1 tsp minced garlic

2 tsps. shredded ginger root

6 waterchestnuts, diced

1/2 C. diced, unpeeled orange

Cut the pork into 1/2 inch squares and set aside. In a small bowl, combine the OJ, soy sauce, vinegar, sugar and cornstarch – set aside. In a wok or skillet heat 1 Tbsp. of oil and stir-fry the pork until done, about 4 minutes. Add the remaining 1 Tbsp. of oil, the peppers, garlic and ginger root, and stir-fry for 1 minute. Add the OJ mixture and cook, stirring constantly until sauce thickens. Add the water chestnuts and orange pieces, and stir constantly until heated through. Serve with rice.

Makes 4 servings

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