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Kung Pao Pork

2 Tablespoons olive oil
¾ pound lean pork, cut into ½ inch cubes (or quicker, pork stir fry meat)
4 Tablespoons soy sauce, divided
2 Tablespoons each: lemon juice from concentrate, and sugar
2 teaspoons cornstarch
¼ teaspoon crushed red pepper
2 cloves garlic, minced
1 small red bell pepper, chunked
½ of a small onion, thinly sliced or chopped
¼ cup roasted peanuts (or for fun, honey roasted)

Combine pork and 2 Tablespoons soy sauce: refrigerate 30 minutes. Combine remaining 2 Tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and ¼ cup water.
In wok or large skillet, stir-fry pork and garlic in hot oil 3 minutes, or until brown. Add bell pepper and onion: stir-fry 3 minutes.
Add cornstarch mixture and cook until slightly thickened.
Add peanuts. Stir. Serve over hot rice.

Terri's Notes:
- This was a real hit at my house! Would definitely just double the recipe.
- We wouldn't be afraid to add another of your favorite stir fry veggies, matchstick carrots, sliced mushrooms, pea pods, fresh green beansof course the steamed broccoli on the side was pretty yummy too.

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