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Kung Pao Pork

1 1/2 lb. lean pork, sliced thin
8 Tbsp. soy sauce
3 Tbsp. lemon juice
3 Tbsp. sugar
2 Tbsp. cornstarch
1/2 tsp. crushed red pepper (cayenne)
1/4 cup water
2 or 3 clove garlic (minced)
1 Tbsp. light olive oil
1 red bell pepper (chopped)
1 small onion (chopped)
1/2 cup peanuts

Combine pork and 4 Tbsp. soy sauce, refrigerate 30 mins. Combine
remaining soy sauce, lemon juice, sugar, cornstarch, red pepper
(cayenne) and 1/4 c. water. Heat oil in wok. Stir fry pork and
garlic in oil about 3 mins, or until meat is no longer pink. Add
bell pepper and onion, stir fry 3 mins. Add cornstarch mixture,
cook and stir until slightly thickened. Add peanuts. Serves 4.

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