| 3 | Tbls. soy sauce |
| 1/4 tsp. | Grated lime peel |
| 2 | Tbls. fresh lime juice, divided |
| 1 | Tbls. chopped fresh ginger |
| 1 | Tbls. chopped garlic |
| 1 lb. | Pork tenderloin, cut into strips |
| 1 tsp. | Vegetable oil |
| 1 c. | Fat free chicken broth |
| 1/2 lb. | Shiitake mushrooms, sliced |
| 3 | Medium carrots, sliced diagonally |
| 1 tsp. | Chopped, jalapeño chili |
| 4 oz. | Snow peas, trimmed |
| 1 tsp. | Cornstarch stirred into 1 Tbls. of water |
| 1/4 c. | Thinly sliced fresh basil |
| 2 c. | Cooked brown rice |
Combine soy sauce, lime peel, 1 Tbls. lime juice, ginger and garlic in dish. Toss in pork; let stand 15 minutes. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add half the pork with slotted spoon and cook, turning once, 4 to 5 minutes, until browned. Remove and keep warm. Repeat process with remaining pork, reserving marinade. Add reserved marinade, broth, mushrooms, carrots and jalapeño to skillet. Bring to boil; cover and cook 5 minutes. Stir in peas; cover and cook 2 minutes. Stir in cornstarch mixture; boil 1 minute. Add basil; return pork and cook until heated through. Serve with rice.