Creamy coconut milk added to this sauté helps mellow the slight spice of the crushed red pepper and ginger. If desired, serve it with rice.

1 (1-lb.) pork tenderloin, cut into 3/4-inch pieces
1 tablespoon canola oil
2 teaspoons grated fresh ginger
1 large garlic clove, minced
3/4 cup coconut milk
4 teaspoons Asian fish sauce
1/4 teaspoon crushed red pepper
6 cups baby spinach

1. Combine pork, oil, ginger and garlic in medium bowl.

2. Heat large skillet over medium-high heat until hot. Cook pork 3 to 4 minutes or until barely pink in center. Remove pork.

3. Add coconut milk, fish sauce and crushed red pepper to skillet; boil 1 minute or until sauce is slightly thickened. Stir in pork and spinach; cook 2 minutes or until spinach is wilted.

3 (1 1/3-cup) servings

PER SERVING: 370 calories, 21 g total fat (11.5 g saturated fat), 38 g protein, 8.5 g carbohydrate, 95 mg cholesterol, 765 mg sodium, 2.5 g fiber