Pork & Pepper Stir Fry Recipe

Ingredients:

• 1 pound pork tenderloin
• 1/4 cup low sodium soy sauce
• 2 Tablespoons fresh lime juice
• 2 cloves garlic, crushed
• 1 teaspoon leaf oregano, crumbled
• 1/2 teaspoon leaf thyme, crumbled
• Dash ground hot red pepper
• 1 bay leaf (optional)
• 1 teaspoon Brown Sugar Twin
• 1/2 tsp not/starch (or 1 teaspoon cornstarch)
• 2 Tablespoons light olive oil
• 1 small red pepper, cut in thin strips
• 1 small green pepper, cut in thin strips
• 1 small yellow pepper, cut in thin strips
• 1 stalk celery, sliced on diagonal
• 1 jar mushrooms (straw or buttons), drained
  

Directions:

1. Cut tenderloin into 3-inch lengths; cut each piece into 3/8-inch "sticks". Combine the soy sauce, lime, garlic, oregano, thyme, hot red pepper, and bay leaf in a medium size bowl.
2. 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.
3. Add the pork and stir fry for 2-3 minutes, or until browned. Transfer the pork to serving plate; rinse and dry skillet.
4. Heat the remaining 1 Tablespoon oil over medium-high heat. Add the peppers and celery and cook for 3 minutes. Stir in the marinade; add to the vegetables and cook for 1 minute. Stir in meat and mushrooms and cook until heated through.
5. Serve and enjoy!