Pork And Pepper Stir Fry
- 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
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.