Preparation / Directions:
1. Combine soy sauce, peel, 1 tablespoon juice, ginger and garlic in dish. Toss in pork; let stand 15 minutes.
2. Heat oil in 12-inch nonstick skillet over medium-high heat. Add half the pork with slotted spoon and cook, turning once, 4 to 5 minutes, until browned. Remove and keep warm. Repeat process with remaining pork, reserving marinade.
3. Add reserved marinade, broth, mushrooms, carrots and jalapeño to skillet. Bring to boil; cover and cook 5 minutes. Stir in peas; cover and cook 2 minutes. Stir in cornstarch mixture; boil 1 minute. Add basil; return pork and cook until heated through. Serve with rice.
Notes: Forget the days when dieting meant filling up on protein and skimping on carbohydrates. Today's advice makes more sense—eat smaller portions of lean protein along with low-fat carbs like rice and vegetables.
Prep time: 20 minutes plus standing Cooking time: 16 to 18 minut
Daily Goal Calories 350 2,000 (F), 2,500 (M) Total Fat 8.5 g 60 g or less (F), 70 g or less (M) Saturated Fat 2.5 g 20 g or less (F), 23 g or less (M) Cholesterol 75 mg 300 mg or less Sodium 994 mg 2,400 mg or less Carbohydrates 38 g 250 g or more Protein 30 g 55 g to 90 g Calcium 60 mg 1,000 mg