Pork and Tofu Stir-Fry (Ww)

We really enjoyed this and only 5 points a serving. Recipe source: WW Points Plus Cookbook

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  orange, peel only
• 1⁄2 lb  pork tenderloin, trimmed and cut into 1/2 inch cubes
• 3⁄4 teaspoon curry powder
• 3  teaspoons canola oil
• 1⁄2 lb extra firm tofu, reduced fat, cut into 1/2 inch cubes
• 4  scallions, cut into 1/4 inch strips
• 4  slices ginger, peeled and cut into 1/4 inch thick strips
• 2  garlic cloves, minced
• 1  red bell pepper, cut into thin strips
• 2  cups broccoli, cut into florets
• 4  ounces shiitake mushrooms, stems removed and caps quartered (I used dried mushrooms which also had to be soaked to soften up)
• 3  baby bok choy, halved lengthwise
• 1⁄4 cup ponzu sauce
• 1⁄2 teaspoon  sesame oil

Directions

1. Remove peel from orange with vegetable peeler and cut into 1/4 inch wide strips and set aside.
2. Sprinkle pork with curry powder.
3. Heat 1/2 teaspoon of teh oil in a large skillet or wok (I used a wok) over medium high heat until hot (drop of water sizzles in pan). Stir in tofu and stir fry until lightly browned (3-5 minutes). Transfer to plate with a slotted spoon.
4. Stir in another 1/2 teaspoon of oil in skillet. Stir in pork and stir fry until browned and cooked through (3-5 minutes) and transfer to plate with tofu.
5. Stir in another teaspoon of oil in sillet and add next 3 ingredients (scallions - ginger) plus the orange peel strips, stir frying another minute or until fragrant. Transfer to plate with pork/tofu.
6. Stir in 1 teaspoon oil to skillet and add vegetables (brocolli - mushrooms), stir frying another minute.
7. Stir in ponzu sauce and waer and bring to a boil.
8. Stir in reserved tofu/pork mixture, stirring until heated through.
9. Remove from heat and drizzle with sesame oil.