Ingredients

(Preparation time 12 minutes, cooking time 6 minutes)
1-pound pork tenderloin, all visible fat removed
7-ounce box quick-cooking white and wild rice
2 tablespoons light soy sauce
2 tablespoons dry sherry
1 tablespoon sugar
1/2 teaspoon cornstarch
1/4 to 1/2 teaspoon crushed red pepper flakes, to taste
Vegetable oil spray
1 pound fresh spinach
1/4 cup water

Directions

Cut pork strips about 2 inches long and 1/4 inch wide.

Cook rice using package directions, but omitting margarine, salt and seasoning packet; discard packet.

Meanwhile, in a small bowl, whisk together soy sauce, sherry, sugar, cornstarch and red pepper flakes until cornstarch is completely dissolved; set aside.

Heat a large nonstick skillet or wok over high heat until very hot. Remove from heat and spray with vegetable oil spray. Cook pork for 3 minutes, stirring constantly. Add soy sauce mixture and cook until thickened, about 1 minute, stirring constantly. Remove skillet from heat.

Arrange rice on serving platter, leaving room for spinach on outer edge. Spoon pork and sauce over rice; cover with aluminum foil to keep warm.

Return skillet with any pan residue to high heat. Add about half the spinach and 2 tablespoons water. Cook until just limp, about 1 minute, stirring constantly. Arrange around outer edge of rice. Repeat with remaining spinach and water. Makes 4 servings, of 1 3/4 cups each.

Nutrition information per serving: 353 cal., 33 g pro., 44 g carbo., 66 mg chol., 5 g total fat (1 g saturated), 4 g fiber, 335 mg sodium.