3/4 lb. lean pork, cut in 1/2 inch cubes
4 tbsp. soy sauce, divided
2 tbsp. each lemon juice and sugar
2 tsp. cornstarch
1/4 tsp. crushed red pepper
2 cloves garlic, minced
1 tbsp. olive oil
1 sm. red bell pepper, chunked
1/2 sm. onion, chunked
1/4 c. unsalted roasted peanuts

Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and 1/4 cup water. In wok or large skillet stir-fry pork and garlic in hot oil 3 minutes, or until brown. Add bell pepper and onion: Stir-fry 3 minutes. Add cornstarch mixture and cook and stir until slightly thickened. Add peanuts, refrigerate leftovers.

Serves 4. Serve over rice.