• 12 oz. pork sirloin
• 1 C. chicken broth, canned
• 2 Tbs. soy sauce
• 2 tsp. cornstarch
• 5 oz. angel hair pasta
• 2 Tbs. soy sauce
• 3/4 tsp. lemon peel
• 1 1/2 tsp. sesame oil
• 1/4 tsp. crushed red pepper
• 2 garlic cloves
• 8 green onion sliced
• 2 red and green bell peppers cut into strips

Trim fat from pork; partially freeze meat. Thinly slice across the grain into bite-size strips. Set aside. For sauce, in a small bowl, stir together broth, 2 Tbs. soy sauce and cornstarch; set aside. In another bowl, combine pork strips, 2 Tbs. soy sauce, lemon peel, sesame oil and crushed red pepper. Cover and let stand for 20 minutes. In a skillet coated with cooking spray, stir-fry garlic until tender. Add green onion and pepper strips; stir-fry for 2 minutes or until vegetables are crisp-tender. Remove vegetables from skillet. Add meat mixture to hot skillet. Stir-fry for 2 to 3 minutes or until no pink remains. Push meat to sides of pan; add sauce to center of pan. Cook and stir until thickened and bubbly. Add cooked pasta and stir to coat. Serve immediately.