PORK & BELL PEPPER STIR-FRY WITH RASPBERRY CHIPOTLE SAUCE
3 medium green peppers, about 4 ounces each
1 large onion, about 5 ounces
3 cloves garlic, minced
6-8 servings leftover roast pork loin, julienned or cubed
2 tablespoons butter
1 tablespoon oil
Salt and pepper, to taste
3 tablespoons Raspberry Chipotle Sauce
Cut the peppers and onion into large chunks. Heat the butter and oil in a very large skillet on medium-high. Add the peppers, onion, garlic and pork. Stir-fry until everything is nicely browned. Season to taste then stir in the Raspberry Chipotle Sauce until everything is well-coated.
Makes 6-8 servings
Freezing not recommended
Per 1/6 Recipe: 228 Calories; 11g Fat; 25g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
Per 1/8 Recipe: 171 Calories; 9g Fat; 18g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
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