Red-Hot Pork Stir-Fry

• 1 7-ounce box quick-cooking white and wild rice, seasoning packet discarded
• 2 tablespoons soy sauce (lowest sodium available)
• 2 tablespoons dry sherry
• 1 tablespoon sugar
• 1/2 teaspoon cornstarch
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1 pound pork tenderloin, all visible fat discarded, cut into strips about 2 inches long and 1/4 inch wide
• 1 pound fresh prewashed spinach, large stems discarded
• 1/4 cup water

1. Prepare the rice using the package directions, omitting the salt, margarine, and seasoning packet.
2. Meanwhile, in a small bowl, whisk together the soy sauce, sherry, sugar, cornstarch, and red pepper flakes until the cornstarch is completely dissolved.
3. Set aside.
4. Heat a nonstick wok or large nonstick skillet over high heat for about 1 minute, or until very hot.
5. Cook the pork for 3 minutes, stirring constantly.
6. Add the soy sauce mixture.
7. Cook for about 1 minute, or until the pork is cooked through and the sauce is thickened, stirring constantly.
8. Remove from the heat.
9. Arrange the rice on a platter, leaving room for the spinach on the outer edge.
10. Spoon the pork and sauce over the rice.
11. Cover the platter with aluminum foil to keep warm.
12. Return the wok with any pan residue to high heat.
13. Add about half the spinach and half the water.
14. Cook for about 1 minute, or until the spinach is just limp, stirring constantly.
15. Arrange around the outer edge of the rice.
16. Re-cover the platter.
17. Repeat with the remaining spinach and water.
18. Instead of the pork, use 1 pound thinly sliced chicken tenders or boneless, skinless chicken breasts, all visible fat discarded.
19. (Per Serving)
20. Calories: 344
21. Total Fat: 3.0g
22. Saturated: 1.0g
23. Trans: 0.0g
24. Polyunsaturated: 0.5g
25. Monounsaturated: 1.0g
26. Cholesterol: 74mg
27. Sodium: 347mg
28. Carbohydrates: 46g
29. Fiber: 3g
30. Sugars: 4g
31. Protein: 32g
32. Dietary Exchanges
33. 2 1/2 Starch
34. 1 Vegetable
35. 3 Very Lean Meat
36. (Per Serving)
37. Calories: 345
38. Total Fat: 2.0g
39. Saturated: 0.5g
40. Trans: 0.0g
41. Polyunsaturated: 0.5g
42. Monounsaturated: 0.5g
43. Cholesterol: 66mg
44. Sodium: 361mg
45. Carbohydrates: 46g
46. Fiber: 3g
47. Sugars: 4g
48. Protein: 34g
49. Dietary Exchanges
50. 2 1/2 Starch
51. 1 Vegetable
52. 3 Very Lean Meat

white, soy sauce, sherry, sugar, cornstarch, red pepper, pork tenderloin, prewashed spinach, water

Taken from www.epicurious.com/recipes/food/views/red-hot-pork-stir-fry-375777 (may not work)