Pork and Broccoli Teriyaki Stir-Fry

I experimented with making teriyaki sauce today. It turned out great! Feel free to substitute whatever vegetables you like.

serves 4- 6 ( ½ c. rice plus 1/4 of pork mixture = 10 points +) ( ½ c. rice plus 1/6 pork mixture = 8 points +)



1 lb. pork tenderloin, cut into thin strips

1 bunch fresh broccoli ( 2-3 c. )

1 can ( 15 oz) bean sprouts, drained

1 can ( 8 oz) water chestnuts, drained

1 can ( 8 oz) baby corn, drained

1 T. canola oil



Teriyaki Sauce:



½ c. low sodium soy sauce

½ c. water

½ c. packed brown sugar

½ tsp. minced fresh ginger

½ tsp. garlic powder

2 T. cornstarch



For sauce, whisk together all ingredients in a saucepan. Cook, stirring frequently until mixture thickens

( about 10 minutes) . Let sauce stand until it comes to room temperature.



Heat a nonstick wok or large skillet coated with cooking spray. Add ½ T. oil and swirl. Add pork and cook   on med-high heat until meat is no longer pink. Transfer pork to a bowl. Add remaining ½ T. oil to pan. Add all vegetables and cook until broccoli looks like it is beginning to "sweat". Return pork to pan. Stir in teriyaki sauce and heat through.