VERSATILE STIR FRY

By Jaxson

Ingredients

• 1 LB PORK TENDERLOIN, CUT INTO STRIPS (CAN ALSO USE BONELESS CHICKEN OR BEEF)
• 3 TBSP CORNSTARCH
• 3/4 CUP CHICKEN BROTH
• 1/2 CUP LITE TERIYAKI MARINADE AND SAUCE
• 2 TSP DARK ORIENTAL SESAME OIL
• 2 TSP EACH CHOPPED GARLIC AND FRESH GINGER
• 2 TBSP OIL
• 1 BAG FRESH CALIFORNIA STIR FRY VEGETABLES (BROCCOLI, CARROTS, SNOW PEAS)
• 1 RED PEPPER CUT INTO 1-2 INCH WIDE STRIPS
• 6 SCALLIONS CUT INTO 1 INCH PIECES

Preparation

Step 1

1 PUT PORK AND 2 TBSP CORNSTARCH IN A PLASTIC FOOD BAG, SEAL AND SHAKE UNTIL PORK IS WELL COATED

2 IN A SMALL BOWL, STIR CHICKEN BROTH, TERIYAKI SAUCE, SESAME OIL, GARLIC, GINGER, AND REMAINING 1 TBSP CORNSTARCH UNTIL BLENDED

3 HEAT 1 TBSP OIL IN LARGE WOK OVER MEDIUM HIGH HEAT UNTIL HOT, BUT NOT SMOKING. ADD PORK; STIR FRY 4 MINUTES OR UNTIL LIGHTLY BROWNED AND COOKED THROUGH. REMOVE TO A SERVING PLATTER.

4 HEAT REMAINING 1 TBSP OIL IN SKILLET; ADD STIR FRY VEGETABLES PEPPERS AND SCALLIONS; STIR FRY 5 MINUTES OR UNTIL CRISP TENDER. STIR IN SAUCE TO RE BLEND, ADD TO SKILLET AND COOK 3O SECONDS UNTIL THICKENED. STIR IN PORK AND HEAT THROUGH.