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1 lb. pork loin or boneless chicken
1/3 c. Burleson's Pure Honey
3/4 c. orange juice
3 Tbs. soy sauce
1 Tbs. cornstarch
1/4 tsp. ground ginger
2 Tbs. vegetable oil
2 carrots, diagonally cut
2 stalks celery, diagonally cut
1/2 c. cashews or peanuts
Cut chicken or pork into thin strips and set aside. In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger and mix well. Heat 1 Tbs. of oil in a wok or large skillet over medium heat. Add carrots and celery, stir-frying about 3 minutes or until crisp-cooked. Remove vegetables and set aside. Pour remaining oil into skillet and cook meat for 3 minutes, stirring as it cooks. Return vegetables to skillet; add sauce mixture and nuts. Stir and cook over medium-high heat until sauce thickens. Makes 4-6 servings. Serving suggestion: Serve over hot rice.
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