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Stir-fry is simply flavorful

Associated Press
Published March 31, 2004

One-dish meals often offer a creative combination of ingredients cooked together to deliver rich flavor - without much added fat.

That's the case with this recipe for a simple orange pork and asparagus dish that benefits from its complementary citrus tang.

The recipe is among the appealing selection in Good Housekeeping 100 Best One-Dish Meals (Hearst Books, 2003; $14.95).

An editor's note in the cookbook points out:

"Asparagus is graded by size: small, standard, large and jumbo. All are equally tender, but we call for thin asparagus here because it cooks quickly."

Orange Pork and Asparagus Stir-Fry

2 navel oranges

1 teaspoon olive oil

1 whole pork tenderloin (about 12 ounces), trimmed, thinly sliced diagonally

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 pounds thin asparagus, trimmed and each stalk cut in half

1 garlic clove, crushed with garlic press

1/4 cup water

Kumquats on the stem for garnish

Preparation time: 20 minutes. Cooking time: about 6 minutes.

From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off peel and white pith from remaining orange. Cut orange into 1/4-inch slices; cut each slice into quarters.

In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Transfer pork to same plate.

To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt and water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Garnish with kumquats, if you like. Makes 4 main-dish servings.

Nutrition information per serving: about 165 calories, 24g protein, 8g carbohydrates, 4g total fat (1g saturated), 50mg cholesterol, 496mg sodium.

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