This is a really tasty stir-fry found in my ToH Everyday Light Cookbook. Served with Lemon Fried Rice and Pineapple Smoothies, it was a citrus-y well rounded meal. Plenty of meat and sweet, colorful veggies, this dish looks, smells, and tastes delightful.
Lime Pork with Peppers
2 med Limes
1/4 c. reduced-sodium Soy Sauce
1/2 t. Garlic Powder
1 t. dried Oregano
1/2 t. dried Thyme
1/8 t. Chipotle Powder (or Cayenne Pepper)
3 sprigs Fresh Parsley, stems removed
1lb Pork Chops cut into 1 inch cubes
1 Bay Leaf
1 T. Olive Oil
1 t. Brown Sugar
2 medium Onions, cut into 8 wedges
2 Bell Peppers (I used Green and Yellow)
2 medium Tomatoes, halved then cut into 8 wedges (16 pieces)
Finely grate lime peel, reserving 2T. Juice the limes. In a bowl, combine the soy sauce, garlic powder, oregano, thyme, chipotle, parsley, lime juice and reserved lime peel.
Pour 1/2 cup marinate into a gallon Zip-loc bag; add the pork and bay leaf. Seal bag and turn to coat; refrigerate at least 2 hours. Cover and refrigerate remaining marinade.
Drain Pork and discard marinade and bay leaf. In large non-stick skillet, heat oil over med-high heat. Add sugar, stirring until bubbly. Add meat; cook and stir for 3-4 minutes or until browned.
Reduce heat; add onions, peppers and reserved lime mixture. Cook uncovered for 10-15 minutes or until veggies are tender. Add tomatoes and cook 1 minute longer. Serve.
8g fat (2g sat)