I made this for supper the other night and it was delish! I made a couple minor changes --- they're shown in italics.
This is the only recipe I've tried so far from my new WW cookbook,
"Stir It Up -- Super Skillet Cookbook", but there are a lot of really good looking recipes that I can't wait to try.
Hoisin Pork Stir-Fry
1 1/2 cups quick-cooking white rice
3/4 pound boneless pork loin, trimmed and cut into thin strips
(I used pork tenderloin)
2 Tbsp dry sherry
1 Tbsp reduced-sodium soy sauce
1 Tbsp cornstarch
1 tsp Asian (dark) sesame oil
2 cups fresh broccoli florets
(I didn't have broccoli -- subbed extra peppers and added onions)
1 red bell pepper, seeded and chopped
1/4 cup orange juice
1/4 cup hoisin sauce
2 Tbsp honey
Cook the rice.
Meanwhile, combine the pork, sherry, soy sauce, and cornstarch in a large bowl; set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water sizzles. Add the sesame oil, swirl to coat the pan, then add the veggies. Stir-fry until crisp-tender, about 2 minutes.
(at this point I removed the veggies to cook the meat --- I don't like doing it together 
)Add the pork mixture and stir-fry until browned, about 4 minutes.
(I added some hot red pepper flakes) Add the orange juice, hoisin sauce, and honey; cook, stirring frequently
(I added the veggies back) until the pork is cooked through, about 2 minutes. Serve with rice.
Per Serving (1 cup pork mixture with 1/2 cup rice): 313 Cal, 6 g Fat, 2 g Sat Fat, 0 Trans Fat, 54 mg Chol, 453 mg Sod, 43 g Carb, 3 g Fib, 22 g Prot, 51 mg Calc.
POINTS value: 6
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