1/2 pound boneless pork loin
1 tablespoon plus 4 teaspoons cornstarch, divided
3 tablespoons soy sauce, divided
1/2 teaspoon granulated 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 florets 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

5 WW points