Kung Pao Pork - cooking recipe

Ingredients

3/4 lb. lean pork, cut in 1/2-inch cubes
4 Tbsp. soy sauce
2 Tbsp. lemon juice
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 pepper, chunked
1/2 small onion, chunked
1/4 c. unsalted roasted peanuts or cashew pieces

Preparation

Combine pork and 2 tablespoons soy sauce; refrigerate for 30 minutes.
Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and 1/4 cup water.
Set aside. In wok or large skillet, stir-fry pork and garlic in the olive oil for 3 minutes, or until brown.
Add bell pepper and onion; stir-fry 3 minutes.
Add cornstarch mixture; cook and stir until slightly thickened.
Add nuts.
Makes 4 servings.