Ingredients
4 ounces pork tenderloin, cut into 1/2-inch cubes4-1/2 teaspoons canola oil, divided1/2 cup sliced fresh mushrooms1/2 cup fresh sugar snap peas1/2 cup sliced water chestnuts2 tablespoons chopped green pepper2 tablespoons chopped sweet red pepper1 tablespoon chopped green onion1/4 teaspoon minced garlic1 tablespoon soy sauce1/4 teaspoon sugar1-1/2 cups leftover cooked long grain rice
Preparation
In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender.
Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.
