- Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside.
- In a nonstick 12-inch skillet, warm 1 teaspoon oil over medium-high heat until hot. Add snow peas, zucchini and onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.
- In same skillet, heat remaining 1 teaspoon oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.
- Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet, stir to combine with sauce and heat through. Serve with brown rice, if you like.