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Pork and Vegetable Stir Fry with Peanut Orange Sauce
284 calories per serving
1 pound lean pork loin, cut into bite-size strips
4 tablespoons chopped fresh ginger
1 large red onion, thinly sliced
1/2 pound snow peas
1 teaspoon red pepper flakes
1 cup frozen orange juice concentrate, thawed
2 tablespoon natural peanut butter, no salt or sugar added
2/3 cup chopped fresh basil
1. Heat a large nonstick pan over high heat. Spray with PAM, season pork with Nu-Salt and add to the pan. Stir fry until light golden brown and almost cooked through, about 3 minutes. Remove pork from pan and set aside.
2. Spray pan with PAM again and add ginger. Sauté for about 1 minute and add onions. Season with Nu-Salt and continue to cook for another 4 minutes. Add snow peas and continue to cook until tender/crisp. Remove vegetables from pan.
3. Add orange juice concentrate and red pepper flakes to the pan and bring to a boil. Whisk in peanut butter and return to a simmer. Toss pork and vegetables with peanut-orange sauce and basil. Adjust seasonings, if necessary, and serve. Although no actual salt is called for in this recipe, please add it as you see fit.