This simple, spicy stir-fry is also good served over hot rice or rolled up in a flour tortilla. Serve with yellow hominy or cornbread, and fresh fruit.

Southwestern Pork and Pepper Stir-Fry

1/2 pound boneless pork stir-fry strips (loin, fresh pork leg or tenderloin)

1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 teaspoons vegetable oil
1/2 medium onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced

1. Toss pork strips with chili powder and cumin to coat evenly.
2. In large nonstick skillet heat oil over high heat, stir-fry pork strips until nicely browned, about 4 to 6 minutes.
3. Add onion and peppers to pan, cook and stir until onion is tender, about 3 to 4 minutes more.

Makes 6 servings.

Recipe and photograph provided courtesy of Pork, Be Inspired®.