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Pork & Pepper Stir Fry Recipe



  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!

Makes 4 servings. 4.5 grams per serving using not/starch; 5.3 grams per serving using cornstarch.

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