1 lb. pork tenderloin, cut in bite-size pieces
2 cups chicken broth, fat removed
1 Tbl. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
3 oz. coil vermicelli (fine noodles), dry
1 medium onion, cut in wedges
1 red bell pepper, sliced
1 can (8oz.) sliced water chestnuts, drained
1/2 cup sliced carrots
1 cup broccoli pieces
1 Tbl. cornstarch
1/4 cup water

Spray a skillet with non-stick cooking spray and stir-fry pork until no longer pink. Remove pork and set aside. Add broth, soy sauce, ginger, garlic powder, coil vermicelli, onion, bell pepper, water chestnuts, carrots and broccoli to the skillet. Bring to a boil. Reduce heat to low, cover, and simmer for 8 to 10 minutes or until vegetables are almost done. Mix cornstarch with water. Add to skillet. Bring to a boil, stirring until thickened. Add pork and heat thoroughly.

Yield: 4 servings
One serving: 1 3/4 cups

Calories: 285
Fat: 5g