Orange "Pork" Stir-Fry

2 teaspoons cornstarch
1/3 cup orange juice
1/3 cup soy sauce or teriyaki sauce (depending on your desire for sweetness)
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon grated orange peel
1 c. dry TVP, reconstituted (or use 1 lb of meat if that's your thing)
bite-size vegetables of your choice (pepper, broccoli, onion, mushrooms etc.)
olive oil for stir-frying
brown rice, soaked (1 hour or more) and rinsed

Begin cooking rice. In a small bowl, combine cornstarch and orange juice until smooth. Stir in the soy sauce, mustard, ginger, garlic and orange peel; set aside.

In a large skillet or wok, stir-fry vegetables; cook and stir for 2-3 minutes or until tender.Stir orange juice mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in TVP. Serve over rice.

Note: if you use real meat, cook the meat in the pan first and set aside. Return meat to pan to re-warm just before serving.