Pork And Pepper Stir Fry

Pork And Pepper Stir Fry
Pork And Pepper Stir Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound pork tenderloin

  • 1/4

    cup low-sodium soy sauce

  • 2

    tablespoons fresh lime juice

  • 2

    garlic cloves crushed

  • 1

    teaspoon leaf oregano crumbled

  • 1/2

    teaspoon leaf thyme crumbled

  • 1

    dash ground hot red pepper

  • 1

    bay leaf (optional)

  • 1

    teaspoon brown Sugar Twin

  • 1/2

    teaspoon Not/Starch Thickener (or 1 tspn cornstarch)

  • 2

    tablespoons light olive oil

  • 1

    small red pepper cut thin strips

  • 1

    small green pepper cut thin strips

  • 1

    small yellow pepper cut thin strips

  • 1

    celery stalk sliced on diagonal

  • 1

    jar mushrooms (straw or buttons) drained

Directions

Cut tenderloin into 3-inch lengths; cut each piece into 3/8-inch "sticks". Combine with the soy sauce, lime, garlic, oregano, thyme, hot red pepper, and bay leaf in a medium-size bowl. Remove the pork and drain well. Stir the Brown Sugar Twin and not/starch (or cornstarch) into the marinade and reserve. Heat 1 tablespoon of the oil in a large skillet or dutch oven over medium-high heat. Add the pork and stir fry for 2 to 3 minutes, or until browned. Transfer the pork to serving plate; rinse and dry skillet. Heat the remaining 1 tablespoon oil over medium-high heat. Add the peppers and celery and cook for 3 minutes. Stir the marinade; add to the vegetables and cook for 1 minute. Stir in meat and mushrooms and cook until heated through. Serve and enjoy! This recipe yields 4 servings; 4.5 grams per serving using not/starch; 5.3 grams per serving using cornstarch.

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