Pork & Pepper Stir Fry Recipe

Pork & Pepper Stir Fry Recipe

Ingredients:

1 lb of tenderloin (pork)
1/4 c of soya sauce (low-sodium)
2 Tbsps of fresh juice (lime)
2 pcs of garlic cloves; crushed
A tsp of oregano (leaf); crumbled
Half a tsp of thyme (leaf); crumbled
A dash of hot pepper (red, ground)
1 pc laurel leaf (if desired)
A tsp of Brown Sugar Twin
Half a tsp of Not or Starch or 1 tsp of corn starch
2 Tbsps of olive oil (light)
1 pc of pepper (red, small); julienne
1 pc of pepper (green, small); julienne
1 pc of pepper (yellow, small); julienne
1 pc stalk of celery; diagonally sliced
A jar of mushrooms (buttons or straws); drained

Instructions:

First, cut the tenderloin to 3″ lengths and cut every piece to 3/8″ sticks. Then combine garlic, thyme, lime, ground pepper (hot), laurel leaf and oregano in medium-size bowl. Next, remove pork; thoroughly drain. Pour Brown Sugar Twin, corn starch or not/starch into marinade then reserve.

Meanwhile, heat a Tbsp of oil into big skillet on medium heat. Then, add in pork, stir-fry about 2-3 mins or ’til brown. Transfer pork into a serving platter; rinse skillet then dry. Heat remaining Tbsp of oil on medium heat.

Next, add in celery along with peppers; cook about 3 mins. Pour in marinade then cook about a min. Blend in mushrooms then meat; cook ’til heated all throughout and serve. Good for 4, each containing 4 1/2 g using starch/not and 5.3 g when corn starch is used.

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