Pork and Tofu Stir-Fry (Ww)

• 1 orange, peel only
• 12 lb pork tenderloin, trimmed and cut into 1/2 inch cubes
• 34 teaspoon curry powder
• 3 teaspoons canola oil
• 12 lb extra firm tofu, reduced fat, cut into 1/2 inch cubes
• 4 scallions, cut into 1/4 inch strips
• 4 slices ginger, peeled and cut into 1/4 inch thick strips
• 2 garlic cloves, minced
• 1 red bell pepper, cut into thin strips
• 2 cups broccoli, cut into florets
• 4 ounces shiitake mushrooms, stems removed and caps quartered (I used dried mushrooms which also had to be soaked to soften up)
• 3 baby bok choy, halved lengthwise
• 14 cup ponzu sauce
• 12 teaspoon sesame oil

1. Remove peel from orange with vegetable peeler and cut into 1/4 inch wide strips and set aside.
2. Sprinkle pork with curry powder.
3. Heat 1/2 teaspoon of teh oil in a large skillet or wok (I used a wok) over medium high heat until hot (drop of water sizzles in pan).
4. Stir in tofu and stir fry until lightly browned (3-5 minutes).
5. Transfer to plate with a slotted spoon.
6. Stir in another 1/2 teaspoon of oil in skillet.
7. Stir in pork and stir fry until browned and cooked through (3-5 minutes) and transfer to plate with tofu.
8. Stir in another teaspoon of oil in sillet and add next 3 ingredients (scallions - ginger) plus the orange peel strips, stir frying another minute or until fragrant.
9. Transfer to plate with pork/tofu.
10. Stir in 1 teaspoon oil to skillet and add vegetables (brocolli - mushrooms), stir frying another minute.
11. Stir in ponzu sauce and waer and bring to a boil.
12. Stir in reserved tofu/pork mixture, stirring until heated through.
13. Remove from heat and drizzle with sesame oil.

orange, pork tenderloin, curry powder, canola oil, extra firm, scallions, ginger, garlic, red bell pepper, broccoli, shiitake mushrooms, bok choy, ponzu sauce, sesame oil

Taken from www.food.com/recipe/pork-and-tofu-stir-fry-ww-448917 (may not work)