Recipe By Cathy Marschean-Spivak

Cathy Marschean-Spivak also thinks like an Extemporaneous Cook. Here's her great tip: Make a list of ingredients you have on hand in your refrigerator and put them into your internet search engine (e.g. cooked chicken and broccoli recipes) and see what recipes come up.

Nutritional Information Per Serving: 350 calories, 93 g total fat, 2 g saturated fat, 83 mg cholesterol, 221 mg sodium, 33 g total carbohydrates, 6 g dietary fiber, 20 g sugar, 35 g protein.

Makes 4 servings

Ingredients

For the Salad:

• 2 tablespoons rice vinegar
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons light agave nectar
• 1 tablespoon sweet cooking rice wine (Mirin)
• 1 teaspoon cornstarch
• 1 tablespoons olive oil
• 1¼ pounds broccoli crowns, cut into bite-size florets
• 3 baby bok choy, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• ½-inch piece gingerroot, peeled and minced
• 1 pound cooked pork tenderloin, thinly sliced
• 1 teaspoon hot chili sauce with garlic
• 1 teaspoon sesame oil

Directions

1. Mix rice vinegar, soy sauce, agave nectar and rice wine in small bowl. Add cornstarch, stirring until blended. Set aside.

2. Heat 1 tablespoon in large skillet over medium-high heat. Add broccoli, bok choy, onion, garlic and gingerroot. Cook and stir for 4 minutes or until vegetables are tender-crisp. Remove vegetable mixture from skillet.

3. Add remaining oil to skillet and heat over medium-high heat. Add pork. Cook and stir for 2 minutes or until hot.

4. Stir vinegar mixture to re-blend cornstarch and stir into pork. Cook for 2 minutes or until sauce thickens. Return vegetable mixture to skillet with hot chili sauce with garlic and sesame oil. Stir to blend and heat through. Serve immediately.