• 2 Tbsp. peach jam, (preferably fruit sweetened)
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. water
• 1/2 tsp. cornstarch
• 1 1/2 tsp. dark toasted sesame oil
• 1 Tbsp. finely-minced fresh ginger root
• 8 oz. pork tenderloin, cut into very thin strips
• 1 1/2 tsp. canola oil
• 1/2 cup scallions, thinly sliced, diagonally
• 1 each red, green and yellow bell pepper, seeded and thinly sliced
• 1 can (8 oz.) sliced water chestnuts, rinsed, drained and chopped
• 2 Fuji or Gala apples, cored and seeded but unpeeled, cut in bite-size pieces
• Salt and freshly ground black pepper, if desired
• 2 cups steamed brown rice, whole-wheat angel hair pasta, or Asian rice or egg noodles

In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. In large skillet, heat sesame oil over medium-high heat. Add ginger and pork. Sauté, stirring constantly, until pork turns color, about 1 minute. Transfer mixture to a bowl with a slotted spoon.

Add canola oil to skillet. Stir-fry peppers and scallions until peppers are crisp- tender, about 3 minutes. Add water chestnuts and apples, and return the pork back to skillet. Sauté 30 seconds. Re-stir jam mixture and blend into stir-fry. Reduce heat to low and simmer until sauce thickens, about 30 seconds.

Season to taste with salt and pepper, if desired. Serve over brown rice, whole- wheat angel hair pasta, or noodles.

Per serving: 351 calories, 8 g. total fat (2 g. saturated fat), 54 g. carbohydrate, 17 g. protein, 10 g. dietary fiber, 349 mg. sodium.