Pork Stir-Fry with Orange Sauce

Ingredients

• 4 teaspoons canola oil divided
• 0.7 cup diagonally carrot peeled cut ( 2 medium)
• 1.5 teaspoons cornstarch 
• 0.1 teaspoon pepper red crushed
• 3 tablespoons cooking sherry dry
• 0.3 cup less-sodium chicken broth fat-free
• 2 teaspoons ginger fresh grated peeled
• 4  green onions sliced
• 3 tablespoons soya sauce low-sodium divided
• 2 tablespoons orange juice concentrate frozen thawed
• 1 pound loin pork chops boneless trimmed cut into thin strips
• 1 cup bell pepper red sliced
• 4 ounces rice noodles uncooked thin

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain and keep warm.
3. While noodles cook, combine pork and 1 tablespoon soy sauce in a small bowl. Set aside.
4. Combine remaining 2 tablespoons soy sauce and cornstarch in a small bowl, stirring with a whisk until smooth. Stir in broth and next 4 ingredients. Set aside.
5. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add pork; cook 2 minutes or until pork just loses its pink color.
7. Remove from pan; set aside.
8. Heat remaining 2 teaspoons oil in pan; add carrot and bell pepper. Saut 2 minutes or until crisp-tender.
9. Add green onions; cook 2 minutes or until onions wilt.
10. Add soy sauce mixture to pan. Return pork and accumulated juices to pan; saut 2 minutes or until sauce is thick.
11. Serve over noodles.