Hoisin Pork Stir-Fry

I haven't tried this yet, will be tomorrow.

Servings 4

1pound pork tenderloin
2 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
3 cups broccoli florets
1 carrot, peeled and sliced on an angle
1/4 teaspoon red-pepper flakes
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/2 cup orange juice
3 tablespoons hoisin sauce

Cut the pork into 1 1/2 x 1/4 inch strips with a sharp knife. Place in a bowl and add the soy sauce, sherry, and cornstarch, tossing to combine.

Heat the oil in a large non-stick pan over medium-high heat. Add the broccoli, carrot, and red-pepper flakes. Cook, stirring often, for 3-4 minutes, or until crisp-tender. Remove to a plate. Add the ginger and garlic to the pan and cook for 1 minute. Stir in the pork and cook for 4 minutes, or until the pork is no longer pink. Add the broccoli mixture to the pan and toss for 1 minute. Add the orange juice and hoisin sauce and bring to a boil. Cook for 1 minute longer, stirring to coat, until the mixture thickens slightly.

Serve with 1 cup of brown rice.

Per Serving: 246 calories, 8g fat, 2g saturated fat, 27g protein, 16g carbs, 3g fiber, 48mg calcium, 543mg sodium