Pork And Tofu Stir-Fry - serves 6

1 pound lean, bonelesspork, all visible fat removed

Marinade
1 tablespoon homemade chicken stock
1 tablespoon dry sherry (optional)
1 tablespoon low-sodium soy sauce
2 tablespoons minced fresh ginger or 1 teaspoon ginger powder
2 cloves garlic, minced

Sauce
1/2 cup water
2 teaspoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch

Vegetables
3 teaspoons vegetable oil, to be used 1 teaspoon at a time
1 small green bell pepper, cut into 1-inch strips
1 small red or yellow bell, cut into 1-inch strips
1 small onion, cut into wedges
6 green onions with tops, sliced diagonally
2 stalks celery, sliced diagonally
20 snow peas, trimmed
1 cup finely sliced red cabbage
8 ounces firm tofu, drained and cut into 1/2-inch cubes
10 to 12 cherry tomatoes, halved

Slice pork into thin 1-inch strips. In a small bowl, combine all ingredients for marinade; add sliced pork and toss to coat. In another bowl, combine all ingredients for sauce; stir to blend and set aside.
Heat 1 teaspoon of the oil in a large, nonstick skillet or wok over high heat.
Add vegetables and stir-fry 2 minutes. Remove vegetables from pan; set aside.
Heat another teaspoon of oil and stir-fry tofu 1 to 2 minutes, or until light golden brown. Remove and set aside with vegetables.
Heat remaining teaspoon of oil, add pork and marinade. Stir-fry until meat loses its pink color. Stir in tomatoes and reserved sauce.
Cook until sauce starts to bubble and thicken. Add reserved vegetables and heat thoroughly, 1 to 2 minutes.