Per serving: 270 calories; 10 g fat; 2 g saturated fat; 55 mg cholesterol; 1030 mg sodium; 22 g carbohydrate; 4 g fiber; 14 g sugar; 26 g protein
Cut pork tenderloin into ½‐inch‐thick rounds, then into ½‐inch‐wide strips. Place pork
tenderloin strips in medium bowl; add cornstarch, salt and pepper; toss to mix well.
In 12‐inch skillet over medium‐high heat, heat peanut oil; add ginger. Cook 30 seconds;
add pork strips. Stir‐fry until pork is lightly browned, about 5 minutes. Add spinach; cook
2 minutes, stirring constantly until just wilted. Add mandarin oranges, stir‐fry
vegetables, chili sauce and soy sauce; cook over medium heat until mixture is coated and
Stir in sesame oil and sprinkle with scallions