Crispy Pork with Sweet and Sour Vegetables

Makes 4 servings

• 1/2 pound pork tenderloin
• 1 egg white, lightly beaten
• 1 teaspoon water
• 34 crisp rice crackers, crushed (1/2 cup)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground dry mustard
• 1 teaspoon sesame oil or vegetable oil
• 1 pound package frozen mixed vegetables, stir fry, with sweet-and sour sauce and pineapple

Trim fat from pork. Cut pork crosswise into 1/4-inch slices; stack slices and cut lengthwise into 1/2-inch strips. Mix egg white and water in medium bowl. Stir in pork until well coated. Mix crushed crackers, garlic powder and mustard in plastic bag or glass bowl. Add a few pork strips at a time; toss to coat evenly. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add sesame oil; rotate skillet to coat bottom. Reduce heat to medium. Place pork strips flat in skillet; cook 2 to 3 minutes or until brown on bottom. Turn pork. Cook 2 to 3 minutes more or until no longer pink in center. Remove pork from skillet. Wipe skillet clean. Add frozen vegetables and sauce. Cover and cook 7 to 10 minutes, stirring frequently, until vegetables are crisp-tender and sauce is hot. Gently stir in pork strips just until well coated with sauce. Serve immediately.