Kung Pao Pork

• 3/4 lb. pork, cut into 1/2-inch cubes
• 4 Tbsp. soy sauce, divided
• 2 Tbsp. lemon juice from concentrate
• 2 Tbsp. sugar
• 2 tsp. cornstarch
• 1/4 tsp. crushed red pepper
• 2 cloves garlic, minced
• 2 Tbsp. extra light olive oil
• 1 small red bell pepper, chunked
• 1/2 small onion, chunked
• 1/4 c. unsalted roasted peanuts

1. Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes.
2. Combine remaining 2 tablespoons soy sauce, lemon juice from concentrate, sugar, cornstarch, crushed red pepper and 1/4 cup water.
3. In wok or large skillet, stir-fry pork and garlic in hot oil for 3 minutes, or until brown.
4. Add bell pepper and onion; stir-fry 3 minutes.
5. Add cornstarch mixture; cook and stir until slightly thickened.
6. Add peanuts.
7. Refrigerate any leftovers.

pork, soy sauce, lemon juice from concentrate, sugar, cornstarch, red pepper, garlic, extra light olive oil, red bell pepper, onion, unsalted roasted peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918388 (may not work)