2 tbs reduced-sodium soy sauce
1 tbs honey
1 tsp cornstarch
3/4 lb pork tenderloin, trimmed and cut into 1/4 X 1-inch-thick strips
3/4 tsp five spice powder
1/4 tsp salt
3 tsp canola oil (I used peanut oil)
1/4 lb sugar snap peas, trimmed
1 red bell pepper, cut into 1 inch pieces
1 tbs peeled, grated ginger
2 garlic cloves, minced
3/4 lb baby spinach
1 tsp toasted sesame seeds
1 jalapeno pepper, seeded and minced (I left this out)
Stir together the soy sauce, honey, and cornstarch until smooth; set aside.
Sprinkle pork with 1/2 tsp five spice powder and the salt. Heat large nonstick skillet or wok over medium high heat and add 2 tsp of the oil. Add the pork in one layer and cook until browned on both sides (about 2 minutes per side). Transfer to a plate. Add the remaining tsp oil and add peas, pepper, ginger, garlic, and remaining 1/4 tsp five spice powder (and jalapeno, if you so desire). Stir-fry until the vegetables are crisp tender, about 2-4 minutes.
Add reserved pork and soy sauce mixture and stir-fry until sauce is slightly thickened, about 1 minute. Add spinach and stir-fry until it begins to wilt, about 1 minute. Sprinkle with sesame seeds. Serve over brown rice, if desired.
N.I. (without the rice) per serving: 212 calories, 6 g fat, 20 g carb, 6 g fiber, 21 g prot; 5 points plus
First of all, I found the toasted sesame seeds in the microwave after we finished eating, so they don't appear in the photo. This stir-fry was as tasty as it was photogenic. In fact, we enjoyed it so much that I am making it again next week. The 1-cup serving was very filling with 2/3 cup brown rice. This is a fragrant dish, mostly due to the five spice powder. If you've never used this spice before, I predict it will become a favorite very quickly.