Skip the takeout tonight. Have the family help with this stir-fry. Don't forget the egg rolls, hot rice and fortune cookies.

Pork and Broccoli Stir-fry

1 pound boneless pork loin

1 bunch fresh broccoli

1 red or green bell pepper

34 cup chicken broth

1 tablespoon cornstarch

2 tablespoons oyster-flavored sauce

1 tablespoon soy sauce

18 teaspoon ground ginger

1 tablespoon vegetable oil

1 clove garlic, minced

12 cup fresh mushrooms, sliced

14 cup green onions, sliced

Hot cooked rice (optional)

Partially freeze pork; slice across grain into 14-inch slices. Clean broccoli, slice stalks into 14-inch slices; cut off the flowerettes. Remove stem and seeds from pepper and cut into thin strips. Set aside.

Combine chicken broth, cornstarch, oyster-flavored sauce, soy sauce, and ginger; set aside. Pour oil around top of preheated wok to cover sides. Heat oil over medium-high heat. Add pork, broccoli stalks, pepper and garlic; stir-fry 4 minutes or until pork is browned. Add broccoli flowerettes, mushrooms and onion; stir-fry 2 minutes.

Stir chicken broth mixture; gradually add to wok, mix well. Cook 3 minutes or until thickened and bubbly, stirring constantly. Serve over hot cooked rice, if desired.

Makes 6 servings.

Nutrition information per serving: 171 calories; 18 g protein; 8 g fat (2 g saturated); 383 mg sodium; 37 mg cholesterol; 9 g carbohydrates; 4 g fiber.

Recipe from: National Pork Board