INGREDIENTS

• 1 pound boneless pork loin, cut into 1 1/2 inch wide x 1/2-inch strips
• 3 tablespoons lower sodium soy sauce, divided
• 1 tablespoon oyster sauce
• 1 tablespoon fresh lime juice
• 3 tablespoons canola oil
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• 3 scallions, cut into 1-inch pieces
• 1 medium red bell pepper, cut into matchsticks
• 2 medium carrots, cut into matchsticks
• 8 ounces sugar snap peas, strings removed if necessary
• 1 tablespoon chopped fresh cilantro
• 2 cups hot cooked white rice

DIRECTIONS

1. Combine the pork, 1 tablespoon soy sauce and cornstarch in a medium bowl, mix well. Combine the remaining 2 tablespoons soy sauce, oyster sauce, and lime juice in a separate bowl
2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the pork and cook, stirring often, until lightly browned and cooked through, 2-3 minutes. Transfer pork to a plate and reserve.
3. Return skillet to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, and scallions