Ingredients:
1/3 cup reduced sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons hot chili oil ( *)
2 garlic cloves, minced
1 teaspoon minced fresh ginger
12 ounces well-trimmed pork tenderloins
1 red bell peppers or 1 yellow bell peppers, cut into 1/2-inch pieces
1 red onions, cut into 1/2-inch chunks
2 cups hot cooked rice
Directions:
*If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at HIGH 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop.
Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is no longer pink in center, turning halfway through grilling time.
Serve with rice and reserved dipping sauce.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.