Pork Stir-Fry with Peppers, Carrots, and Sugar Snaps

1 pound boneless pork loin, cut into 1 1/2-inch wide x 1/2-inch strips

3 tablespoons lower sodium soy sauce, divided

1 tablespoon cornstarch

1 tablespoon oyster sauce

1 tablespoon fresh lime juice

3 tablespoons canola oil

1 tablespoon grated fresh ginger

4 garlic cloves, minced

3 scallions, cut into 1-inch pieces

1 medium red bell pepper, cut into matchsticks

2 medium carrots, cut into matchsticks

8 ounces sugar snap peas, strings removed if necessary

1 tablespoon chopped fresh cilantro

2 cups hot cooked white rice

1. Combine the pork, 1 tablespoon soy sauce and cornstarch in a medium bowl, mix well. Combine the remaining 2 tablespoons soy sauce, oyster sauce, and lime juice in a separate bowl; reserve.
2. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until hot. Add the pork and cook, stirring often, until lightly browned and cooked through, 2-3 minutes. Transfer pork to a plate and reserve.
3. Return skillet to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, and scallions; cook, stirring often, 1 minute. Stir in the bell pepper and carrots; cook 1 minute. Add sugar snap peas and cook until bright green, about 2 minute. Add reserved pork and soy sauce mixture, cook, tossing, 1 minute. Remove from the heat and stir in cilantro; serve over rice.