Gingered Pork & Vegetable Stir-fry

By dmscott52

First made 1/8/2008 Very good and easy
Serve with rice.

Ingredients

• 1 pork tenderloin (12 ounces), trimmed and thinly sliced
• 2 T. grated peeled fresh ginger
• 1 cup low-sodium chicken broth
• 2 T. teriyaki sauce
• 2 tsp. cornstarch
• 2 tsp. canola oil
• 8 ounces snow peas, strings removed
• 1 medium zucchini (8 ounces),cut lengthwise in half and thinly sliced crosswise
• 3 green onions, cut into 3-inch pieces

Preparation

Step 1

1. In medium bowl, toss pork and ginger. In cup, whisk broth, teriyaki sauce, and cornstarch until smooth; set aside.

2. In nonstick 12-inch skillet, heat 1 tsp. oil over medium-heat until hot. Add snow peas, zucchini, and green onions and cook stirring frequently until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.

3. In same skillet, heat remaining 1 tsp. oil; add pork and stir-fry until pork just loses its pink color, about 3 minutes. Transfer to bowl with vegetables.

4. Stir cornstarch mixture; add to skillet and heat to boiling. Boil, stirring constantly, until sauce thickens slightly, about 1 minute. Return pork and vegetables to skillet and stir until coated with sauce; heat through.