1/3 cup mango chutney
2 T. low-sodium soy sauce
1 T. dry sherry
2 tsp. dark sesame oil, divided
1 pound pork tenderloin, cut into 1-inch strips
4 cups broccoli florets
1 T. water
2 cups fresh bean sprouts
2 garlic cloves, minced
1 (8-ounce) can sliced water chestnuts, drained

Combine first 3 ingredients; set aside. Heat 1 tsp. oil in a nonstick skillet over medium-high heat. Add pork; stir-fry 3 minutes. Remove the pork from pan with a slotted spoon. Add 1 tsp. oil, broccoli, and water to skillet; stir-fry 5 minutes. Add chutney mixture, bean sprouts, garlic, and water chestnuts; stir-fry 2 minutes. Return pork to skillet; stir-fry 30 seconds.

Yeild: 4 servings
Serving size: 1-1/2 cups
Calories: 267