1. Stack wontons and cut them into 1/4-in. (6-mm) strips with Chef’s Knife. Separate strips and place in Small Ridged Baker. Lightly spray them with canola oil using Kitchen Spritzer and toss to coat.
2. Microwave strips, uncovered, on HIGH 3–4 minutes or until they begin to brown, stirring every minute. Spread strips over Parchment Paper to cool.
3. Coarsely chop jalapeño using Food Chopper. Cut carrots lengthwise into quarters, then crosswise into thirds.
4. Cut off top of bell pepper and scoop out seeds. Wedge pepper using Veggie Wedger and cut wedges crosswise into thirds. Wedge onion; cut wedges crosswise in half.
5. Slice pork lengthwise into four strips. Cut strips crosswise into 1/4-in. (6-mm) pieces. Mix pork and garlic pressed with Garlic Press in Classic Batter Bowl.
6. Heat 1 tbsp (15 mL) of the oil in 11- or 12-in. (28- or 30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering.
7. Cook pork without stirring 3–5 minutes or until browned. Stir pork and cook 1–2 minutes; remove it from Skillet.
8. Add remaining 1/2 tbsp (7 mL) oil to Skillet. Add vegetables; cook and stir 2–3 minutes or until crisp-tender. Stir in pork, sauce and jelly; cook 1–2 minutes or until heated through.
9. Divide wonton strips among serving plates and top with pork mixture. Garnish with additional sliced green onion, if desired.

Yield: 6 servings

Nutrients per serving: Calories 280, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 35 g, Fiber 3 g, Protein 20 g

Cook's Tips: Removing the silver skin keeps the pork tender during cooking.

To remove the silver skin from pork tenderloin, insert the blade of the Boning Knife underneath the silver skin, keeping the blade angled away from the meat, and cut along the entire length of the silver skin.

For a change of pace, 1 lb (450 g) boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloin.