1 lb. pork tenderloin
1 tbsp. vegetable oil
2 tbsp. soy sauce
2 tsp. finely chopped gingerroot or 1 tsp. ground ginger
2 tsp. cornstarch
1/8 tsp. pepper
2 cloves garlic, finely chopped
2 tbsp. vegetable oil
1/2 c. slivered almonds
1/2 c. chicken broth
3 med. peaches, pared and sliced
6 green onions (with tops), cut into 1 inch pieces
3 c. hot cooked rice

Trim fat from pork tenderloin. Cut pork with grain into 2 inch strips. Cut strips across grain into 1/4 inch slices. (For ease in cutting, partially freeze pork about 1 1/2 hours.) Toss pork with 1 tablespoon oil, the soy sauce, gingerroot, cornstarch, pepper and garlic.

Heat 2 tablespoons oil in 10 inch skillet over medium high heat until hot. Rotate skillet until oil covers bottom. Stir-fry pork and almonds 6 to 8 minutes or until pork is brown. Add chicken broth. Stir about 1 minute or until thickened. Add peaches and onions. Stir about 3 minutes or until peaches are hot. Serve over rice. 6 servings (about 3/4 cup each); 315 calories per serving.

1 package (16 ounces) frozen sliced peaches, thawed and drained, can be substituted for the fresh peaches.

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