Spicy Pork Stir Fry

1/2 Cup plus 1 Tbsp. / 140 ml, divided, Watkins Hot Honey Soy Sauce
2 Tbsp. / 30 mL Water
2 teas. / 10 mL Rice Wine Vinegar
2 teas. / 10 mL Cornstarch
12 oz. / 340 g Pork Tenderloin
1 Tbsp. / 15 ml, divided, Watkins Liquid Onion Spice
2 Medium Carrots, cut into julienne strips
1 Medium Onion, halved and sliced
1 Small Red Bell Pepper, cut into thin strips
4 oz. / 113 g Fresh Snow Peas, trimmed and cut in half lengthwise
4 Cups / 1 liter Hot Cooked Rice

Combine 1/2 cup / 125 ml soy sauce, water, vinegar, and cornstarch; set aside. Cut pork across grain into thin slices; then into strips. Coat with 1 tbsp. / 15 ml soy sauce. Heat 1-1/2 teas. / 7.5 ml Liquid Spice in wok or large nonstick skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining Liquid Spice in same wok. Add carrots, onions, red pepper, and snow peas; stir-fry 4 minutes. Stir in pork and soy/vinegar mixture. Cook and stir until pork and vegetables are coated with sauce. Serve immediately over hot cooked rice. Makes 4 servings.

Nutritional Information Per Serving:
Calories 490, Protein 27g, Carbohydrates 80g, Sodium 1630mg, Fat 6g, Saturated Fat 0g, Cholesterol 55mg, Dietary Fiber 4g

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