1 pound of boneless pork loin cut into 1 1/2-inch wide x 1/2-inch wide strips
3 tablespoons of lower sodium soy sauce divided
1 tablespoon of cornstarch
1 tablespoon of oyster sauce
1 tablespoon of fresh lime juice
3 tablespoons of canola oil
1 tablespoon of grated fresh ginger
4 garlic cloves minced
3 scallions cut into 1-inch pieces
1 medium of red bell pepper cut into matchsticks
2 medium of carrots cut into matchsticks
8 ounces of sugar snap peas strings removed if necessary
1 tablespoon of chopped fresh cilantro
2 cups of hot cooked white rice
- Combine the pork, 1 tablespoon soy sauce and cornstarch in a medium bowl, mix well. Combine the remaining 2 tablespoons soy sauce, oyster sauce, and lime juice in a separate bowl; reserve.
- Heat 2 tablespoons oil in a Circulon stir fry pan over medium-high heat until hot. Add the pork and cook, stirring often, until lightly browned and cooked through, 2-3 minutes. Transfer pork to a plate and reserve.
- Return pan to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, and scallions; cook, stirring often, 1 minute. Stir in the bell pepper and carrots; cook 1 minute. Add sugar snap peas and cook until bright green, about 2 minute. Add reserved pork and soy sauce mixture, cook, tossing, 1 minute. Remove from the heat and stir in cilantro; serve over rice.