Spicy Pork Stir Fry

Quick, tasty and healthy meal for any day of the week. I've made this before and like it more and more each time.

WW Points: 5 per serving (4 servings total) *I served with white rice so that adds to the points but you can have plain for super healthy meal or serve over brown rice.

2 tsp chili oil (*if you don't want it to be spicy, use peanut oil)
1 lb lean pork tenderloins, cut into thin strips (*I use the Pork Top Loin, boneless)
4 medium garlic cloves, minced
1 tsp red pepper flakes, crushed
2 tsp cornstarch
1 lb frozen mixed vegetables (Asian stir-fry mix)
3 tbsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp orange marmalade

In a large nonstick skillet, heat 1 teaspoon of the chili oil. Cook pork until it begins to brown and is just cooked through, about 3 minutes. Remove to a plate.

Heat remaining oil in the same skillet over high heat; add garlic and red pepper flakes. Cook stirring constantly until golden and fragrant; about 1-2 minutes.

Mix cornstarch with 1/4 cup water. Add vegetables to pan; cook, stirring frequently, until just tender; 4-6 minutes. Stir in soy sauce, vinegar and marmalade. Add the cornstarch mixture and bring to a boil. Stir in pork and heat through. Serve immediately.