Gingered Pork and Vegetable Stir-Fry

  • 1 (whole ) pork tenderloin, about 12 ounces, thinly sliced
  • 2 tablespoon(s) (grated peeled) fresh ginger
  • 1 cup(s) (reduced-sodium) chicken broth Gluten Free
  • 2 tablespoon(s) teriyaki sauce Gluten Free
  • 2 teaspoon(s) cornstarch
  • 2 teaspoon(s) canola oil
  • 8 ounce(s) snow peas, strings removed, fresh or frozen
  • 1 medium zucchini, cut in half lengthwise , and thinly sliced crosswise
  • 3 onions, cut into 3-inch pieces
  • Directions

    1. Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside.
    2. 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.
    3. 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.
    4. 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.

    From website:

    This entry was posted in Asian Dishes, Gluten Free, Main Dishes, Pork and tagged , . Bookmark the permalink.

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