Spicy Pork Stir-Fry

3/4 lb. Rose Boneless Pork Loin (sliced into 1/8 inch by 2 inch strips)
1 tsp. chili powder
1/2 tsp. crushed red pepper flakes
1/4 tsp. ground cumin
1 tbls. cornstarch
1/4 cup water
2 tbls. low-sodium soy sauce
1 tsp. vegetable oil
1 cup thinly sliced carrots
2 cups sliced bok choy
1 small red bell pepper, cut into strips
1/4 cup walnut pieces

In a heavy-duty resealable plastic bag, place pork strips, chili powder, red pepper flakes and cumin; seal bag and shake to distribute spices. Stir together cornstarch, water and soy sauce; set aside. Heat oil in heavy skillet over medium-high heat. Add pork strips and carrots to skillet and stir-fry 4 minutes. Add bok choy and red pepper to skillet; stir-fry 4 minutes longer or until vegetables are crisp-tender. Add soy sauce mixture and walnuts; stir-fry 1 minute or until sauce is thickened and bubbly.

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Recipe courtesy of National Pork Board.
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