1/3 c. chicken broth
3 tbsp. lemon juice
3 tbsp. soy sauce
1 tbsp. ginger root
2 tbsp. cornstarch
2 cloves garlic, minced
3/4 lb. pork tenderloin, cut in 1/4" slices
2 tbsp. oil, divided
1 bunch broccoli, cut into flowerettes
1 (8 oz.) pkg. mushrooms, cut into quarters
1 red pepper, cut in strips
1 (15 oz.) can baby corn, drained

In a bowl whisk together the broth and next 5 ingredients. In a large skillet, over medium heat, brown pork in 1 tablespoon oil 4 minutes or until cooked through, turning once. Remove from pan; set aside.

Put remaining oil in skillet. Add broccoli and mushrooms; cook 4 minutes. Return pork to skillet, along with red pepper, corn, broth mixture. Bring to boil, stir often until sauce thickens. Serves 4. 294 calories per serving.