1 tablespoon canola oil
1 lb. boneless pork loin chops, cut into strips (1/4 inch)
1 small red or white onion, halved, cut into 1-inch wedges
4 cups mixed vegetables, such as red or yellow bell peppers, cut into 1-inch pieces; sliced green beans; corn kernels; and/or broccoli florets
1/3 cup purchased stir-fry sauce
3 tablespoons orange juice
1 tablespoon dark sesame oil
1. Heat wok or large skillet over medium-high to high heat until hot. Add oil; tilt pan to coat bottom and sides. Add pork; stir-fry 2 to 3 minutes or until pink in center and browned on outside. Remove pork.
2. Add onion to wok; stir-fry 1 minute. Add mixed vegetables; stir-fry 2 to 3 minutes or until crisp-tender. Return pork to wok; stir in all remaining ingredients. Stir-fry 1 to 2 minutes or until pork is hot and pale pink in center.
4 (about 1 3/4-cup) servings
PER SERVING: 340 calories, 16 g total fat (4 g saturated fat), 28 g protein, 23 g carbohydrate, 70 mg cholesterol, 705 mg sodium, 3.5 g fiber
VARIATION Spicy Shrimp Stir-Fry: Add onion immediately after adding oil in Step 1. Add 1 1/2 lb. shrimp after vegetables have been added; stir-fry 2 to 4 minutes or until shrimp turn pink. Add 1 to 3 teaspoons Sriracha hot sauce with stir-fry sauce.