2 tsp dark sesame oil
1 pound(s) Pork, tenderloin, raw, cut into 1-inch pieces
2 tsp ginger root, peeled and minced
3 medium garlic clove(s), minced
1 medium sweet red pepper(s), cut into strips
1/3 cup(s) CHI-CHI’S® Medium Picante Sauce, or similar brand
2 tbsp Smucker's Reduced-Fat Natural Peanut Butter, or similar brand
1 tbsp low-sodium soy sauce
2 cup(s) cooked white rice, hot
1/4 cup(s) scallion(s), sliced

Heat oil in a nonstick skillet over medium-high heat. Add pork, ginger and garlic; stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes. Add picante sauce, peanut butter and soy sauce; stir-fry 3 minutes or until pork loses its pink color and sauce is thick.


Transfer pork and rice to individual plates and top with green onions. Yield: 4 servings (serving size: 1�2 cup meat mixture and 1�2 cup rice).


Number of Servings: 4

Recipe submitted by SparkPeople user MEANMUMMY.

 

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