cantonese orange pork

one night this past week, i experimented with a recipe i found in a saved fine cooking magazine from june and july 2003.  this stir fry recipe is one of my favorites, since it is categorized under their regular feature cooking without recipes.  using a basic template, many different dinners can be made last minute.  the recipe is divided into three easy steps.  first, slice and season a choice of meat, chicken or shrimp.  then, choose the vegetables, and finally, create a sauce.
for tonight’s dish, i used boneless pork and sliced into thin strips.  next, i chose carrots, broccoli, red onion, and green peppers.  i sliced each of these vegetables into small pieces.  for the sauce, i chose the cantonese orange sauce recipe given.  other selections are: spicy sichuan sauce, sesame soy sauce, or the chinese black bean sauce.
after the pork is cooked, stir fry the vegetables, and add the sauce.  here is the recipe for the orange sauce:
1 1/2 tsp cornstarch, 2 tsp soy sauce, 1/4 cup homemade chicken broth, 2 tbsp thawed frozen orange juice concentrate, 2 tbsp red wine, 1 1/2 tsp oyster sauce, 1 tsp sugar, and 1/2 tsp minced fresh ginger. i purchase ginger at the grocery store in the produce aisle, and first remove the skin with a potato peeler.  then grate the amount needed for the recipe.
 after the sauce is mixed in a small bowl, and the vegetables are complete, add the sauce, heat for a minute or two and serve.  there are countless number of combinations to create with this recipe and it will always seem like a new dish.

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