Trim fat from pork. Partially freeze meat, about 30 minutes. Thinly slice across the grain into bite-size strips and set aside.

For sauce, stir together broth, 2 tablespoons soy sauce, and cornstarch in a small mixing bowl and set aside.

Soak rice sticks for 15 minutes in enough warm water to cover. Drain well. Cut into 2- to 3-inch lengths, if desired. Set aside. (Or, break pasta into 2- to 3-inch lengths; cook according to package directions.)

Combine pork strips, 2 tablespoons soy sauce or oyster sauce, lemongrass or lemon peel, sesame oil, and crushed red pepper in another mixing bowl. Cover and let stand for 20 minutes.

Pour cooking oil into a wok or 12-inch skillet over medium-high heat. Add garlic and cook for 15 seconds. Add green onion, pepper strips, and pea pods; cook and stir for 2 minutes or until vegetables are crisp-tender. Remove vegetables from wok.

Add more oil to wok, if necessary. Add meat mixture; cook and stir for 2 to 3 minutes or until no pink remains. Push meat to sides of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Add soaked rice sticks or cooked pasta and vegetables; stir to coat. Stir in orange slices. Serve immediately. Garnish with orange wedges and green onions, if desired. Makes 4 servings.

Make it a meal with green salad, dinner rolls, and pound cake with fruit.