Cashew Pork and Pea Pods

Ingredients

• 1 pound boneless pork
• 1/2 cup orange juice
• 1/4 cup orange marmalade
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon ground ginger
• 1 tablespoon cooking oil
• 2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed
• 2 medium peaches, peeled and cubed;
• 1 small papaya, peeled, seeded, and cubed; and 2 medium nectarines, cubed (about 1 1/2 cups); or 1 1/2 cups frozen peach slices, thawed
• 1/2 cup cashews or peanuts
• Fried bean threads* or hot cooked rice

Instructions

1. Partially freeze meat. Thinly slice across the grain into bite-size strips. For sauce, combine orange juice, orange marmalade, soy sauce, cornstarch, and ginger. Set aside.
2. Preheat a wok or large skillet over high heat; add cooking oil. (Add more oil as necessary during cooking.)
3. Add half of the pork to the wok or skillet and stir-fry for 2 to 3 minutes or till no pink remains. Remove pork from wok. Add remaining pork and stir-fry for 2 to 3 minutes or till no pink remains. Return all meat to wok. Stir in pea pods and peaches, papaya, or nectarines. Push from the center of the wok.
4. Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Add cashews or peanuts. Stir together all ingredients to coat with sauce. Serve over fried bean threads or rice.
5. *Note: For fried bean threads, fry 1 ounce bean threads (cellophane noodles), a few at a time, in shortening or cooking oil for deep-fat frying (375°) about 5 seconds or till bean threads puff and rise to top. Drain on paper towels.