• 1-1/3 cups chicken stock
• 1 Tbs. plus 1 tsp. cornstarch
• 2 tsp. soy sauce
• 2-3/4 green onions, including green tops, finely diced
• 3/4 tsp. vegetable oil
• 11 ounces boneless pork tenderloin chops, trimmed, cut into bite-sized pieces
• 1 clove garlic, crushed
• 1 lb. broccoli florets
• 1 Tbs. plus 1 tsp. pimento, sliced, drained
• 1 Tbs. plus 1 tsp. sesame seeds, lightly toasted

Combine first 3 ingredients in a bowl. Blend well. Stir in green onions and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Add pork and garlic and stir-fry 3-4 minutes or until pork is tender. Remove pork and keep warm. Add broccoli and stock mixture to skillet. Cover and simmer 4-5 minutes over low heat until broccoli is bright green and almost tender. Add cooked pork and pimento. Cook just until mixture is hot, stirring frequently. Sprinkle with sesame seeds. Serve immediately.

Per serving: calories 219, fat 6.6g, 26% calories from fat, cholesterol 49mg, protein 24.6g, carbohydrates 16.7g, fiber 5.3g, sugar 7.5g, sodium 480mg, diet points 4.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.2, Lean meat: 0.2, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 2.5

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Zinfandel, or Merlot.