RED-HOT PORK STIR-FRY

1 pound pork tenderloin, all visible fat removed
1 (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

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.

*COOK'S TIP:
Have your butcher slice the pork for you while you finish shopping, or call ahead so it will be waiting for you, ready when you are and free of charge.

Makes four servings of 1 3/4 cups each
Source: American Heart Association Meals in Minutes