3 T. soy sauce
1/4 tsp. grated lime peel
2 T. fresh lime juice, divided
1 T. chopped fresh ginger
1 T. chopped garlic
16 oz. pork tenderloin, cut into strips
1 tsp. vegetable oil
1 C. fat-free chicken broth
1/2 lb shiitake mushrooms, sliced
3 medium carrots, sliced diagonally
1 tsp. chopped jalapeño chile
4 oz snow peas, trimmed
1 tsp. cornstarch, stirred into
1 T. water
1/4 C. thinly sliced fresh basil
2 C. cooked brown rice

Combine soy sauce, peel, 1 T. juice, ginger and garlic in dish.Toss in pork; let stand 15 minutes. Heat oil in 12-inch nonstick skillet over medium-high heat. Add half the pork with slotted spoon and cook, turning once, 4 to 5 minutes, until browned. Remove and keep warm. Repeat process with remaining pork, reserving marinade. Add reserved marinade, broth, mushrooms, carrots and jalapeño to skillet. Bring to boil; cover and cook 5 minutes. Stir in peas; cover and cook 2 minutes. Stir in cornstarch mixture; boil 1 minute. Add basil; return pork and cook until heated through. Serve with rice.

Yield: 4 servings
Calories: 380
Fat: 7.3g
Fiber: 3.7g