Pork And Pepper Stir Fry

Recipe Ingredients

1 lb	454g / 16oz	Pork tenderloin
1/4 cup	59ml	Low-sodium soy sauce
2 tablespoons	30ml	Fresh lime juice
2		Garlic cloves - crushed
1 teaspoon	5ml	Leaf oregano - crumbled
1/2 teaspoon	2.5ml	Leaf thyme - crumbled
1		Ground hot red pepper
1		Bay leaf - (optional)
1 teaspoon	5ml	Brown Sugar Twin
1/2 teaspoon	2.5ml	Not/Starch Thickener
		= (or 1 tspn cornstarch)
2 tablespoons	30ml	Light olive oil
1 tablespoon	15ml	Red pepper - cut thin strips (small)
1 tablespoon	15ml	Green pepper - cut thin strips (small)
1 tablespoon	15ml	Yellow pepper - cut thin strips (small)
1		Celery stalk - sliced on diagonal
1		Mushrooms (straw or buttons) - drained

Recipe Instructions

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.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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