Pork Stir-Fry

Ingredients:

1 lb. pork tenderloin cut into ½ strips

2 tbsp of low-sodium soy sauce

2 tbsp water

2 tbsp of rice vinegar

½ cup of orange stir-fry sauce

2 tbsp of peanut oil + 1 more for the vegetables

4 ozs of roasted red pepper cut into thin strips

1 ½ cups of matchstick carrots

1 small bunch of baby bok choy, washed, trimmed and sliced.

4 ozs of snow peas (use fresh green beans if snow peas are not available)

Directions:

In a med-large bowl combine pork with 1 tbsp of soy sauce, vinegar and 2 tbsp of water.  Let stand for 10 to 15 minutes.

In a large non-stick skillet add 1 tbsp of the oil on med-high, add the pork and stir-fry the pork until browned and tender for about 3 minutes.  Remove from the skillet.

Add the remaining tbsp of oil to the skillet.  Stir-fry the carrots and snow peas for 4 minutes. Add in the bok choy, roasted red pepper and orange sauce mixture. Return the pork to the skillet and cook covered until the whites of the bok choy are al dente.

Add bean sprouts if desired and serve warm.