1 lb. lean boneless pork loin
1/2 tsp. dried whole tarragon
1/2 tsp. lemon-pepper seasoning
1/4 tsp. salt
1/8 tsp. garlic powder
1 1/2 tsp. cornstarch
1/4 c. water
1/4 c. Chablis or other dry white wine
3 tbsp. lemon juice
1 tsp. sugar
Vegetable cooking spray
1 1/2 c. sliced carrot
1 1/4 c. cubed turnips
1 leek, cut into 1/2 inch pieces
1 1/4 c. sliced celery
3 c. cooked long-grain rice (cooked without salt or fat)

Partially freeze pork; trim fat and slice pork diagonally across grain into 2 x 1/4 inch strips.

Combine tarragon, lemon-pepper seasoning, salt, and garlic powder; sprinkle mixture evenly over pork strips, tossing gently to coat. Set pork strips aside.

Combine cornstarch, water, Chablis, lemon juice and sugar in a small bowl; stir well. Set mixture aside.

Coat a large nonstick skillet or wok with cooking spray; place over medium high heat until hot. Add pork; stir-fry 5 to 7 minutes or until browned. Remove pork from skillet. Drain and pat dry with paper towels; set aside. Wipe drippings from skillet with a paper towel.

Coat skillet with cooking spray. Add sliced carrot and turnips; stir- fry 5 to 7 minutes or until vegetables are crisp-tender. Add leek and celery; stir-fry 3 minutes. Add pork and reserved cornstarch mixture to skillet; bring mixture to a boil. Cook, stirring constantly, until thickened. Serve over cooked rice. Yield: 6 servings (277 calories per serving).