Pork and Snap Pea Stir-Fry with Orange-Peanut Sauce

• 1 pound lean pork loin, cut into bite-size strips
• Salt and freshly ground black pepper
• Nonstick cooking spray
• 1 red bell pepper, seeded and sliced thin
• 6 ounces sugar snap peas, strings removed
• 2/3 cup Rockin Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie teriyaki sauce, such as Seal Sama
• 2 tablespoons orange juice concentrate, thawed
• 2 tablespoons reduced-fat peanut butter
• 2/3 cup chopped fresh basil
• 2 tablespoons roasted unsalted peanuts, chopped

1. Heat a large cast iron pan over high heat.
2. Season the pork with salt to taste.
3. When the pan is hot, spray it with cooking spray and add the pork.
4. Cook until the pork is light golden brown and almost cooked through, about 3 minutes.
5. Transfer the pork to a plate, and cover with foil to keep warm.
6. Remove the pan from the heat.
7. Spray the pan again with cooking spray and return it to the heat.
8. Add the red bell pepper and sugar snap peas, and stir-fry until the vegetables are crisp-tender, about 4 minutes.
9. Meanwhile, combine the Asian sauce, orange juice concentrate, and peanut butter in a small bowl, and stir until the mixture is smooth.
10. Add the sauce and the cooked pork to the pan.
11. Bring to a simmer, adding a little water if necessary to thin it.
12. Stir in the basil and peanuts.
13. Season with salt to taste, if desired, and serve.
14. Fat: 38g (before), 10.9g (after)
15. Calories: 505 (before), 297 (after)
16. Protein: 31g
17. Carbohydrates: 17g
18. Cholesterol: 71mg
19. Fiber: 3g
20. Sodium: 915mg

pork loin, salt, nonstick cooking spray, red bell pepper, sugar snap peas, rockin asian, orange juice concentrate, peanut butter, fresh basil, peanuts

Taken from www.epicurious.com/recipes/food/views/pork-and-snap-pea-stir-fry-with-orange-peanut-sauce-374972 (may not work)