3/4 lb. boneless pork loin, sliced into 1/8 in. by 2 in. strips 1 tsp. chili powder 1/2 tsp. crushed red pepper flakes 1/4 tsp. ground cumin 1 Tbsp. cornstarch 1/4 c. water 2 Tbsp. low sodium soy sauce 1 tsp. vegetable oil 1 c. thinly sliced carrots 2 c. sliced bok choy 1 sm. red bell pepper, cut into strips 1/4 c. walnut pieces
What to do:
1. In heavy-duty resealable plastic bag, place pork strips, chili powder, red pepper flakes and cumin; seal bag and shake to distribute spices. In a separate bowl, stir together cornstarch, water and soy sauce; set aside. 2. Heat oil in heavy skillet over medium-high heat. Add pork strips and carrots to skillet and stir-fry 4 min. Add bok choy and red pepper to skillet; stir-fry 4 min. longer or until vegetables are crisp-tender. Add soy sauce mixture and walnuts; stir-fry 1 min. or until sauce is thickened and bubbly.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
* Nutritional information does not include suggested side dishes.