Pork and Pepper Stir Fry

Ingredients

• Marinade:
• 1/4 cup rice wine vinegar
• 2 tablespoons minced garlic
• 1 tablespoon brown sugar
• 5 tablespoons olive oil
• Salt and pepper to taste
• Stir Fry:
• 4 boneless pork loin chops, cut into bite sized pieces
• 5 tablespoons vegetable oil
• 3 tablespoons finely chopped fresh ginger root
• 1 tablespoon hot chile paste
• 5 tablespoons teriyaki sauce
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• Salt and pepper to taste
• 1/4 cup blanched slivered almonds
• 2 tablespoons chopped fresh mint

Directions

In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.

Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.

Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade. ) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.