Five-Spice Pork and Rice Stir-Fry

(I found this recipe on-line. I haven't tried it yet, I have to locate this "Chinese five-spice powder" first, but I will let you know when I do....)

• 1-1/2 cups cooked rice
• Salt and freshly ground pepper
• 1/4 cup, fat-free, low-salt chicken broth
• 2 tablespoons rice vinegar
• 1 teaspoon Chinese five-spice powder
• 3 medium garlic cloves, crushed
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon canola oil
• 3/4 pound pork tenderloin, cut into1/2-inch cubes
• 1 cup sliced onion
• 1 red bell pepper, seeded and sliced (about 1 cup)
• 1 tablespoon flour
• 2 tablespoons slivered almonds

1.) Cook rice according to package instructions, season to taste with salt and pepper, and set aside.

2.) Mix broth with vinegar, five-spice powder, garlic and soy sauce; set aside.

3.) Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add red bell pepper and continue to stir-fry 1 minute.

4.) Sprinkle flour over ingredients and toss. Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl.

5.) Add seasoned rice to wok and stir-fry 1 minute to heat. Divide rice between 2 dinner plates and top with pork mixture. Sprinkle almonds on top.

Makes 2 servings.