Ginger Pork Stir-Fry

Photo: flickr user Tym

Ingredients

3/4 pound Pork tenderloin, thinly sliced

2 tablespoons Grated, peeled gingerroot

1 cup Chicken broth

2 tablespoons Teriyaki sauce

2 teaspoons Cornstarch

2 teaspoons Vegetable oil

1/2 pound Chinese pea pods, strings removed

1 small Zucchini, halved lengthwise and thinly sliced

3 Green onions, cut in 3" pieces

Preparation

1. In medium bowl, toss pork and gingerroot. In cup, mix chicken broth, teriyaki sauce, and cornstarch.

2. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. Add pea pods, zucchini, and green onions and cook, stirring frequently, until lightly browned and tender-crisp, about 5 minutes. Remove to bowl.

3. In same skillet, heat remaining vegetable oil; add pork mixture and cook, stirring quickly and constantly, until pork just loses its pink color. Remove pork to bowl with vegetables. Stir cornstarch mixture; add to skillet and heat to boiling. Boil 1 minute until sauce thickens. Stir in pork and vegetables; heat through.

Notes: For a complete meal, prepare Orange-Cilantro Rice to serve with the stir-fry. While rice is cooking, slice pork and prepare vegetables. Keep rice warm while stir-frying the main dish. Work Time: 15 minutes; Total Time: 27 to 30 minutes