Pork And Pepper Stir Fry

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Pork And Pepper Stir Fry Ingredients

1 pound pork tenderloin	1/2 teaspoon Not/Starch Thickener
1/4 cup low-sodium soy sauce	= (or 1 tspn cornstarch)
2 tablespoon fresh lime juice	2 tablespoon light olive oil
3 garlic cloves crushed	1 small red pepper cut thin strips
1 teaspoon leaf oregano crumbled	1 small green pepper cut thin strips
1/2 teaspoon leaf thyme crumbled	1 small yellow pepper cut thin strips
1 dash ground hot red pepper	1 small Onion sliced
1 bay leaf (optional)	1 jar mushrooms (straw or buttons) drained
1 teaspoon brown Sugar Twin

Instructions for Pork And Pepper Stir Fry

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 onion and cook for 5 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.

Formatted for MC6 06-10-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 176 Calories; 4g Fat (21.0% calories from fat); 26g Protein; 9g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 668mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit.

Main Ingredient: PeppersCuisine: Uncategorized

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