Makes 4 servings

Packed with good carbs and vitamins, broccoli is the nutritional hero in this appetizing stir-fry. For the freshest broccoli, look for crisp stalks and tightly closed heads. We often only use the florets, but the stalks shouldn't be discarded. Pare off the tough skin with a small knife and slice them thin. Steam or stir-fry the slices in a little olive oil and season with soy sauce or a splash of lemon.

Ingredients:
1 pound pork tenderloin, trimmed of all visible fat
2 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
3 cups broccoli florets
1 medium carrot, sliced on the diagonal
1/4 teaspoon crushed red-pepper flakes
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/2 cup orange juice
3 tablespoons hoisin sauce

To Make:
With a sharp knife, cut the pork into 1 1/2" x 1/4" strips and place in a bowl. Add the soy sauce, sherry, and cornstarch; toss to combine.

Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, carrot, and pepper flakes. Cook, stirring often, for 3 to 4 minutes.

Remove to a plate. Add the ginger and garlic to the pan and cook for 1 minute more.

Stir in the pork and cook for 4 minutes, or until the pork is no longer pink. Add the broccoli mixture to the pan and toss for 1 minute. Add the orange juice and hoisin sauce and bring the mixture to a boil. Cook for 1 minute more, stirring to coat, until the mixture thickens slightly.

Per serving: 267 calories, 16 g carbohydrates, 26 g protein, 10 g total fat, 75 mg cholesterol, 3 g dietary fiber, 580 mg sodium

Laugh hard! It's the best medicine, and it tightens the tummy!