Ingredients
1½lbspork loin
1tspsalt
¼tspfresh ground black pepper
3tbspcooking oil
1½tspcornstarch
1tbspwater
1onion
3carrots
½lbbok choy
2garlic cloves
½tspcelery seeds
½cupchicken broth,low sodium
¼cuporange juice,fresh
Preparation
In a medium bowl, toss the pork loin with the salt and the pepper.
In a large frying pan or wok, heat 1 tablespoon of the oil over moderately high heat. Add half the pork and cook, stirring, for about 2 to 3 minutes until browned. Remove.
Repeat with another tablespoon of the oil and the remaining pork. Remove.
In a small bowl, combine the cornstarch and water.
Heat the remaining 1 tablespoon oil in the pan. Add the onion, carrots, bok choy, garlic and celery seeds. Cook, stirring, for 3 minutes.
Stir in the broth and orange juice and bring to a simmer. Add the pork and any accumulated juices and the remaining ¾ teaspoon salt and simmer for 1 to 2 minutes, until the meat is just done.
Add the cornstarch mixture and cook, stirring, for about 1 minute until the sauce thickens.
Serve and enjoy!
