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
1. In medium bowl, toss pork and ginger. In cup, whisk broth, teriyaki sauce, and cornstarch until
smooth; set aside.
2. 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.
3. 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.
4. 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.
Makes 4 main-dish servings.
Serve each person 3⁄4 cup cooked rice, preferably brown, on the side. To make 4 servings, use 1 cup uncooked rice.
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