Chinese Pork & Vegetable Stir-Fry

Everyone in the family loved it. I love the tang of the orange juice with the zip of the soy sauce. Do not use frozen vegetables you can't drain them well enough and they tend to get mushy. I used Pork Tenderloin for this recipe. Recipe can be found in Lipton Secrets Classic Recipes . If you want the veggies a little more tender then cook to your liking.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil, divided
• 1  lb  pork tenderloin, cut into 1/4 inch slices
• 6  cups  assorted fresh vegetables
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (1 ounce) envelope  Lipton Recipe Secrets onion soup mix
• 3⁄4 cup water
• 1⁄2 cup  orange juice
• 1  tablespoon soy sauce
• 1⁄4 teaspoon garlic powder

Directions

1. 1. in a 12 inch skillet, heat 1 Tablespoon olive oil over medium-high heat; brown pork . Remove and set aside.
2. 2. In same skillet; heat remaining 1 tablespoon olive oil and cook assorted vegetables. stirring occasionally, 5 minutes. Stir in water chestnuts, soup mix blended with water, orange juice, soy sauce and garlic powder. Bring to boil over high heat. reduce heat to low and simmer uncovered for 3 minutes. Return pork to skillet and cook 1 minute or until heated through.