Teriyaki Pork Pitas
This stir fry is also very good served over rice instead of in a pita pocket.

• 1 teaspoon dark sesame oil
• 3/4 pound lean boneless pork loin chops, cut into thin bite-size strips
• 1 1/2 cups bok choy, thinly sliced
• 2 medium carrots, cut into bite sie strips (1 cups)
• 1 small sweet red bell pepper, cut into 1 inch strips
• 1/3 cup green onions, diagionally sliced into 1 inch pieces
• 1/4 teaspoon crushed red pepper flakes, if desired
• 1/4 cup premade purchased teriyaki baste and glaze
• 4 - 6 inch pita breads, cut in half

Heat nonstick wok or large nonstick skillet over high heat until hot. Add sesame oil and swirl in pan to heat. Add pork and cook and stir 2 minutes. Add bok choy, carrots, bell pepper and onions. Cook and stir 3 to 4 minutes until vegetables are tender-crisp and pork is no longer pink.

Add red pepper flakes and teriyaki baste and glze. Cook and stir for 1 minute or until thoroughly heated.

Spoon mixture evenly into pita halves. Make 8 sandwiches - 4 servings.

Per 2 Half Pocket Servings: 410 Calories; 9g Fat ;3g Saturated Fat; 27g Protein; 54g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 640mg Sodium. Exchanges: 3 Starch, 2 Vegetable, 2 Lean Meat or 3 Carbohydrate, 2 Vegetable, 2 Lean Meat.

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