Instructions: In a medium bowl, whisk together chicken broth, hoisin sauce, marmalade, vinegar, cornstarch, sesame oil, gingerroot, garlic, and five-spice powder. Set aside.

Trim any visible fat from pork. Cut pork crosswise into 1/4 inch thick slices.

Spray a large, non-stick wok or skillet with non-stick spray. Add pork. Cook and stir over high heat until no longer pink. Add broccoli and peppers. Reduce heat to medium-high. Cook for 3 more minutes. Add sauce and cook until bubbly and thickened. Serve pork and vegetables over hot, cooked rice.

Makes 4 servings.

WW Points: 10 (Meal includes 1 cup of rice, 1/4 of the stir fry each)

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