|1 1/2 lbs||lean boneless pork|
|3/4 cup||frozen grapefruit juice concentrate, thawed|
|3/4 cup||cold water|
|3 tbsp||reduced-sodium soy sauce|
|1/2 tsp||ground ginger|
|1 tbsp||vegetable oil|
|3 cups||zucchini, sliced|
|1||medium red or green pepper, cut into bite-size str|
|1 tbsp||sesame seeds, toasted|
|3 cups||cooked rice|
Trim fat from pork. Partially freeze pork. Thinly slice pork across the grain into bite-size strips. Set aside in refrigerator.
In a medium bowl stir together thawed concentrate, water, soy sauce, cornstarch, honey and ginger. Set aside.
Pour oil into a wok or 12'' skillet. Preheat over medium-high heat. Add zucchini and pepper strips; stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables and set aside.
Add half of the pork to wok. Stir-fry for 2 to 3 minutes or until no pink remains. (If necessary, add more oil, 1 teaspoon at a time, to prevent sticking during cooking.) Remove pork and repeat with remaining meat.
Return all pork and vegetables to the wok. Push from center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Sprinkle with sesame seeds. Serve over rice.
Source: The Florida Department of Citrus website at http://www.floridajuice.com