Kung Pao Pork - cooking recipe

Ingredients

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

Preparation

Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes.
Combine remaining 2 tablespoons soy sauce, lemon juice from concentrate, sugar, cornstarch, crushed red pepper and 1/4 cup water.
In wok or large skillet, stir-fry pork and garlic in hot 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 peanuts.
Refrigerate any leftovers.