Pork and Veggie Stir Fry with Peanut Orange Sauce

I tried this "Biggest Loser" recipe last night. It was restaurant quality; we loved it! I did use regular peanut butter instead of natural peanut butter. Also, when I do it again, I'll decrease the amount of ginger and red pepper (it had a little too much kick), and I'll serve it over rice. We also think it would be really good with chicken if you didn't have pork loin.

Serves 4
284 calories per serving

1 pound lean pork loin, cut into bite-size strips
4 tablespoons chopped fresh ginger
1 large red onion, thinly sliced
1/2 pound snow peas
1 teaspoon red pepper flakes
1 cup frozen orange juice concentrate, thawed
2 tablespoon natural peanut butter, no salt or sugar added
2/3 cup chopped fresh basil

DIRECTIONS

1. Heat a large nonstick pan over high heat. Spray with PAM. Add to the pan. Stir fry until light golden brown and almost cooked through, about 3 minutes. Remove pork from pan and set aside.

2. Spray pan with PAM again and add ginger. Sauté for about 1 minute and add onions. Continue to cook for another 4 minutes. Add snow peas and continue to cook until tender/crisp. Remove vegetables from pan.

3. Add orange juice concentrate and red pepper flakes to the pan and bring to a boil. Whisk in peanut butter and return to a simmer. Toss pork and vegetables with peanut-orange sauce and basil. Adjust seasonings, if necessary, and serve. Although no actual salt is called for in this recipe, please add it as you see fit.