Pepper Pork Stir Fry

This stir fry comes together in a few minutes and is full of flavor. Use any color bell peppers and adjust the seasoning to your taste. By making your own stir fry, you control the amount of sodium.

Ingredients:

• 1 lb pork loin chops, thinly sliced into strips
• 1 tablespoon reduced sodium soy sauce, plus about another tablespoon when cooking (optional)
• 1 tablespoon dark soy sauce (optional)
• 2 teaspoons sesame oil
• 2 teaspoons Chinese cooking wine
• 1 teaspoon rice wine vinegar
• Fresh ground black pepper
• 1 inch of ginger, peeled and sliced into coins
• 3 cloves of garlic, sliced
• 2 bell peppers, cleaned and cut into 1 inch pieces
• 1/2 onion, sliced
• 3 tablespoons neutral high heat oil, like avocado

Directions:

1. Prepare the pork in a bowl with the soy sauces, sesame oil, cooking wine, rice wine vinegar and black pepper. Toss and marinate for at least an hour; overnight is best.
2. Prepare the vegetables for the stir fry.
3. When ready to cook, season wok and place over high heat with the avocado oil; enough to coat the pan.
4. Add the pork and sear, stirring until about 3/4 cooked through. 
5. Remove pork from the wok to a platter and add more oil to the wok.
6. Add the ginger and garlic and cook for a moment stirring constantly. Add the bell pepper and onion, stirring and cooking until the vegetables have color. 
7. If using additional soy sauce, swirl in now and add the pork back into the wok. Cook through and until the peppers are slightly tender.
8. Transfer to a serving bowl with a fresh grind of black pepper and serve with white rice. 
9. Optionally add toasted sesame seeds and chopped scallions.

Notes:

• Dark soy sauce adds color to the pork and is optional if you’d like to further reduce the amount of salt in the final dish.
• If you don’t have a wok, you can use a cast iron pan or dutch oven to get the high heat and sear being mindful of the corners of the pan when stirring and sticking with non-metal cooking utensils. 

Salt Swaps:

• Making your own stir fry at home helps reduce sodium versus ordering takeout.
• Using reduced sodium soy sauce and avoiding MSG also keeps the sodium level low.