Serves 4 at 8 points per serving (7 points if peanuts are excluded)
3/4 lb lean pork (or chicken), cut into 1/2-inch cubes
4 tbsp soy sauce
2 tbsp lemon juice
2 tsp sugar
2 tsp cornstarch
1/4 tsp crushed red pepper
2 cloves garlic, minced
1 tbsp olive oil
1 small red bell pepper, chunked
1/2 small onion, chunked
1/4 cup unsalted peanuts, roasted
2 cups cooked white rice

Combine pork and 2 tbsp soy sauce; refrigerate for 30 minutes. Combine remaining 2 tbsp soy sauce, lemon juice, sugar, and cornstarch. When well mixed, add crushed red pepper and 1/4 cup water. In large skillet or wok, stir-frymeat and garlic in hot oil for 3 minutes or until brown. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture. Cook and stir until slightly thickened. Add peanuts. Serve over rice.