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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Pork and Pepper Stir-Fry
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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 packet Splenda
- 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
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.
Remove the pork and drain well. Stir the Splenda 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 2-3 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
in the marinade; add to the vegetables and cook for 1 minute. Stir in
meat and mushrooms and cook until heated through. 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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