Ginger Pork and Stir Fry Veggies ****

INGREDIENTS

1 (whole ) pork tenderloin, about 12-oz., thinly sliced
2 tablespoon(s) (grated peeled) fresh ginger
1 cup(s) (reduced-sodium) chicken broth
2 tablespoon(s) teriyaki sauce
2 teaspoon(s) cornstarch
2 teaspoon(s) canola oil (I use EVOO)
8 ounce(s) snow peas, strings removed, fresh or frozen
1 medium zucchini, cut lengthwise , in half 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 tsp. oil over medium-high heat until hot. Add snow peas, zucchini and green onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.

3. In the same skillet, heat remaining 1 tsp. 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.