1 tablespoon vegetable oil

1 pound pork tenderloin, cut into thin slices

1 red bell pepper, seeded and cut into 1/2-inch strips

8 scallions, cut into 2-inch lengths

1 (20-ounce) can pineapple chunks, drained

1 tomato, cut into 8 wedges

1 jalapeño pepper, seeded, deveined and finely chopped

2 teaspoons grated peeled gingerroot

2 garlic cloves, minced

4 teaspoons soy sauce

1 teaspoon Asian sesame oil

1/4 cup chopped cilantro

Heat a large nonstick wok or skillet over high heat. Add the vegetable oil and pork; stir-fry until the pork is no longer pink, 1 to 2 minutes. With a slotted spoon, transfer to a plate.

Add the bell pepper; stir-fry 2 to 3 minutes. Add the scallions; stir-fry 30 seconds, then add the pineapple and stir-fry 30 seconds longer. Add the tomato, jalapeño, gingerroot, garlic, soy sauce and sesame oil. Return the pork to the wok and stir-fry 1 to 2 minutes longer. Serve, sprinkled with the cilantro.

4 servings

Per serving: 278 calories, 9 g fat (2 g saturated), 61 mg cholesterol, 394 mg sodium, 27 g carbohydrate, 3 g dietary fiber, 24 g protein.

From "Weight Watchers New Complete Cookbook," Macmillan