3 T. soy sauce
\n1\/4 tsp. grated lime peel
\n2 T. fresh lime juice, divided
\n1 T. chopped fresh ginger
\n1 T. chopped garlic
\n16 oz. pork tenderloin, cut into strips
\n1 tsp. vegetable oil
\n1 C. fat-free chicken broth
\n1\/2 lb shiitake mushrooms, sliced
\n3 medium carrots, sliced diagonally
\n1 tsp. chopped jalape\u00f1o chile
\n4 oz snow peas, trimmed
\n1 tsp. cornstarch, stirred into
\n1 T. water
\n1\/4 C. thinly sliced fresh basil
\n2 C. cooked brown rice<\/p>\n
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 jalape\u00f1o 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.<\/p>\n
Yield: 4 servings
\nCalories: 380
\nFat: 7.3g
\nFiber: 3.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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 jalape\u00f1o 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…<\/p>\n