Ingredients

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

Instructions

1. In 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.
2. Serves 4.