Asian Pork

3 tablespoons soy sauce
1/4 teaspoon Lime Peel -- Grated
2 tablespoons fresh lime juice -- divided
1 tablespoon chopped fresh ginger
1 tablespoon Garlic -- Chopped
1 pound pork tenderloin -- cut into strips
1 teaspoon vegetable oil
1 cup fat-free chicken broth
1/2 pound shiitake mushrooms -- sliced
3 medium carrots -- sliced diagonally
1 teaspoon Jalapeno -- Chopped
4 ounces snow peas -- trimmed
1 teaspoon cornstarch -- stirred into
1 tablespoon water
1/4 cup Fresh Basil -- Thinly Sliced
2 cups cooked brown rice

Combine soy sauce, lime peel, 1 tablespoon juice, ginger and garlic in dish. Toss in pork; let stand 15 minutes. Heat oil in 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.

*Double Marinade for vegetables.