1/2 pound boneless pork loin

1 tablespoon plus 4 teaspoons cornstarch, divided

3 tablespoons soy sauce, divided

1/2 teaspoon sugar

1 clove garlic, minced

1/4 teaspoon crushed red pepper

1 pound fresh broccoli, trimmed

2 tablespoons vegetable oil, divided

1 tablespoon slivered fresh ginger root

1 onion, chunked and separated

10 cherry tomatoes, halved

Hot cooked rice

Cut pork across grain into thin slices; coat with mixture of 1 tablespoon each cornstarch and soy sauce, sugar and garlic. Let stand 10 minutes.

Meanwhile, combine remaining 4 teaspoons cornstarch and 2 tablespoons soy sauce with red pepper and 1 1/4 cups water. Cut broccoli into bite- size flowerets and stems into thin slices.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add ginger; stir-fry 30 seconds. Add onion and broccoli; stir-fry 4 minutes. Stir in pork, tomatoes and soy sauce mixture; cook, stirring, until sauce boils and thickens.

Serve over rice.

Serves 4.

Per serving (without rice): 238 calories; 12.8 g fat (2.4 g saturated fat; 48 percent calories from fat); 17.2 g carbohydrates; 36 mg cholesterol; 880 mg sodium; 16.2 g protein; 4.7 g fiber.

WW Points: 5 pt.