Contributed by: News Canada
(NC) - Carbohydrates, it is reported, are the preferred source of energy for the brain. And since the majority of ingredients in a stir-fry are carbohydrates 3/4 and are quick-cooked for the best nutrients and are low in fat to boot - why not give the brain exactly what it wants?
Stir-frys can be a little easier to make with a few tips and a flavourful sauce. Here is a recipe offered by the kingpins in eastern cooking, VH Oriental Sauce. All the ingredients in this stir-fry are easily located for purchase and the recipes can be prepared in less than 20 minutes.
Combine tangerine juice, VH Spare-Ribs Sauce and VH Sweet 'N Sour Sauce. Add pork and stir well.
Cover and refrigerate for 2 hours (maximum 12 hours).
Heat half of the oil in a large wok (or non-stick skillet) on medium-high heat. Remove pork from the marinade and set aside the remaining mixture. Saute the pork strips for 2 to 3 minutes. Remove from wok, cover and set aside.
Heat the remaining oil in the same wok and saute garlic, mushrooms, red pepper and onion for 3 to 4 minutes. Add the reserved marinade, cover and simmer on high for 2 minutes. Add the pork, green onions, spinach, cashews and tangerine (or orange). Heat through for 2 minutes.
Season to taste and serve.
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