• 5 ounces lean ground pork
• 2 tsp. hot red pepper sauce
• 3/4 tsp. soy sauce
• 3/4 tsp. sugar
• 1 Tbs. plus 1 tsp. peanut oil
• 1 Tbs. plus 1 tsp. freshly grated ginger root
• 1 Tbs. plus 1 tsp. minced garlic
• 1/4 tsp. salt
• 1/3 cup chicken stock
• 1-1/4 lbs. tofu, cut into small cubes
• 2 tsp. peppercorns, ground
• 3-1/2 Tbs. minced onion
• 1-1/4 tsp. cornstarch, mixed with a little water
• 2 tsp. sesame oil

Combine first 4 ingredients in a bowl. Heat wok over high heat, add next 4 ingredients, and stir fry for about 30-45 seconds, or until pungent. Add the pork mixture and stir fry for 1 minute. Add the chicken stock and cook for 4-5 minutes. Add tofu. Cook for 3-4 minutes. Add next 4 ingredients. Cook, stirring, until sauce begins to thicken. Serve over rice if desired.

Per serving: calories 256, fat 15.9g, 54% calories from fat, cholesterol 22mg, protein 20.4g, carbohydrates 9.9g, fiber 2.1g, sugar 1.7g, sodium 207mg, diet points 6.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.1, Lean meat: 1.0, Fat: 2.4, Sugar: 0.0, Very lean meat protein: 1.5

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