Yield: 4 Servings
- 2 Tablespoons Vegetable Oil
- 1 lb Pork Tenderloin or Pork Stir-Fry Meat
- 1 Tsp Kosher Salt (or more, to taste)
- 1 Tsp Garlic Powder (or more, to taste)
- 1/2 Tsp Black Pepper
- 1/4 Cup Reduced Sodium Soy Sauce
- 1 Tbsp of Light Brown Sugar
- 1.5 Tablespoon toasted sesame oil
- 1 Cup chopped Red Bell Pepper
- 2 Cups Snow Peas, Sliced Diagonally
- 1 Cup, Uncooked White or Brown Rice – Cooked according to directions on package.
- 1 Lime (Optional)
- If using a Pork tenderloin, slice meat into 1″ strips. Heat oil in a wok or large nonstick skillet over medium-high heat. Sprinkle pork with salt, black pepper, & Garlic Powder – to taste. Add pork to pan; cook for 5 minutes or until browned, stirring frequently. Remove pork from pan.
- Combine soy sauce and sugar in a small bowl, stirring with a whisk or fork. Add sesame oil to pan you just cooked the pork in; swirl to coat pan. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Add pork, soy sauce mixture, and snow peas to pan; cook 1 minute, stirring frequently.
- Cook rice according to package directions. Divide rice among 4 bowls; top evenly with the pork mixture and sesame seeds & serve with lime wedges.