kung pao pork

We had this for dinner tonight and it was really good and so easy- it took no time at all! Kathryn even said "Really good food Mommy." (Although she was aware of cookies planned for desert so maybe that had something to do with her dinner enthusiasm.) We used a pound of pork and more crushed red pepper then called for- MAKE IT- EAT IT!!!! 

(I didn't take an after picture- we ate it up too fast.) 

KUNG PAO PORK

• 1 small red bell pepper, cut into 1-inch pieces
• 1/2 small onion, cut into 1-inch pieces
• 3/4 lb. lean pork, cut into 1/2-inch cubes
• 1/4 cup low sodium soy sauce, divided
• 1/4 cup water
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon dried crushed red pepper
• 2 tablespoons olive or peanut oil
• 2 cloves garlic, minced
• 1/4 cup unsalted, roasted peanuts
• hot cooked rice

  Drizzle pork cubes with 2 tablespoons soy sauce; set aside. Combine remaining soy sauce, water, lemon juice, sugar, cornstarch and dried red pepper, stirring until blended; set aside. Pour oil into wok or large skillet, coating sides; heat at medium high for 2 minutes. Add pork and garlic; stir fry 3 minutes until browned. Add red pepper and onion pieces; stir fry 3 minutes, or until vegetables are tender. Add soy sauce mix; stir fry 2-3 minutes, or until thickened. Stir in peanuts and serve over rice. 3-4 servings.