My husband and I were getting tired of heavy meals, so I made a light but filling stir-fry that I served with the Asian Cucumber Salad recipe from DADNR. Thought I'd share:

Pork and Shrimp Stir-fry

4 pork tenderloins
½ cup diced green onion
2 tbs sesame oil
2 cloves garlic
3 cups medium shrimp
½ cup mushrooms
2 tbs Soy sauce
½ tsp black pepper
Sesame seeds for garnish.
Water chestnuts or bamboo shoots, if desired

Slice pork into 1-inch strips. Slice mushrooms. In a large wok or frying pan, cook onions, Sesame oil and pork, stirring constantly, 5 to 10 minutes until pork is browned on the outside and still pink on the inside. Press garlic cloves through a garlic press and add to pan. Add shrimp and rest of ingredients. Stir-fry for another ten minutes or until pork is fully cooked and shrimp is pink. Add more soy sauce if mixture begins to stick to the pan. Sprinkle sesame seeds over the top before serving.