Gingered Pork and Vegetable Stir fry
Instructions:
Serve each person 3â„4 cup cooked rice, preferably brown, on the side. To make 4 servings, use 1 cup uncooked rice. 1 pork tenderloin (12 ounces), trimmed and thinly sliced 2 tablespoons grated peeled fresh ginger 1 cup low-sodium chicken broth 2 tablespoons teriyaki sauce 2 teaspoons cornstarch 2 teaspoons 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
Makes 4 main-dish servings Prep: 15 minutes Cook: 15 minutes
- In medium bowl, toss pork and ginger. In cup, whisk broth, teriyaki sauce, and cornstarch until smooth; set aside.
- In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add snow peas, zucchini, and green onions and cook, stirring frequently (stir-frying), until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.
- In same skillet, heat remaining 1 teaspoon oil; add pork and stir-fry until pork just loses its pink color, about 3 minutes. Transfer to bowl with vegetables.
- 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.