Pork
3/4 lb. lean boneless pork
2 zucchini
1 sweet red or green pepper
1/3 cup orange juice
2 tablespoons red wine vinegar
2 teaspoons grated orange rind
1/4 cup chicken stock
2 teaspoons cornstarch
2 tablespoons vegetable oil
1-1/2 teaspoon grated ginger root
Salt and pepper
Cut pork diagonally into 1/8-inch thick slices; pat dry. Cut zucchini into slices. Seed, core and cut pepper into thin strips. Set aside.
In skillet or wok, heat sugar over medium heat, stirring constantly, for 2 to 3 min. or until caramelized and golden brown. Stir in orange juice, vinegar and orange rind until sauce is smooth. Pour into 2-cup measure; add stock.
Blend in cornstarch.
Wipe out skillet; heat oil over high heat. Sauté pork, stirring often, for 2 min. or until browned; transfer to plate. Add zucchini, red pepper and ginger to skillet; sauté, stirring constantly and adding more oil if necessary, for 2 min. Return pork to skillet; stir in stock mixture. Cover and cook, stirring occasionally, for 2 min. or until sauce thickens and vegetables are tender-crisp. Season with salt and pepper to taste. Makes 4 servings.