Cut pork into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min.
Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts.
Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 6|
|Calories from Fat: 507 (66%)|
|Amt Per Serving||% DV|
|Total Fat 56.3g||75 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 50.8mg||16 %|
|Sodium 541.3mg||19 %|
|Potassium 344.2mg||9 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 51.8g|
|Protein 10.3g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 766
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