- 2 pounds boneless pork top loin, cut into strips
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 3 scallions, minced
- 1 tablespoon fresh ginger root, grated
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 1/4 pound snow peas
- 1 cup water
- 4 tablespoons rice vinegar
- 4 tablespoons soy sauce
- 3 tablespoons Splenda®
- 1 tablespoon lemon juice
- 1 teaspoon orange extract
- 1/2 teaspoon guar gum
- Prepare all your ingredients first. Mince the scallions and reserve 1/2 or more of the green portion to use as a garnish. The pork can be cubed or cut into strips. Slice and mince the veggies.
- In a bowl, whisk together the water, vinegar, soy sauce, Splenda, lemon juice and orange extract. Add guar gum and whisk until dissolved. Set aside.
- In wok or large non-stick skillet, heat the sesame oil over medium-high heat. Stir-fry the ginger, garlic, scallions, peppers and carrots for about 3 minutes. Add pork and stir-fry for 3 more minutes. Add the snow peas and toss. Add the sauce, stir and cook 1 more minute.
- Serve garnished with scallion greens.