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Ingredients
- 3/4 lb Pork tenderloin, thinly sliced
- 2 Tbsp. Grated, peeled gingerroot
- 1 c. Chicken broth
- 2 Tbsp. Teriyaki sauce
- 2 tsp Cornstarch
- 2 tsp Vegetable oil
- 1/2 lb Chinese pea pods, strings removed
- 1 sm Zucchini, halved lengthwise and thinly sliced
- 3 x Green onions, cut in 3" pcs
Directions
- 1. In medium bowl, toss pork and gingerroot. In c., mix chicken broth, teriyaki sauce, and cornstarch.
- 2. In nonstick 12-inch skillet over medium-high heat, heat 1 tsp. vegetable oil. Add in pea pods, zucchini, and green onions and cook, stirring frequently, till lightly browned and tender-crisp, about 5 min. Remove to bowl.
- 3. In same skillet, heat remaining vegetable oil; add in pork mix and cook, stirring quickly and constantly, till pork just loses its pink color. Remove pork to bowl with vegetables. Stir cornstarch mix; add in to skillet and heat to boiling. Boil 1 minute till sauce thickens. Stir in pork and vegetables; heat through.
- Notes: For a complete meal, prepare Orange-Cilantro Rice to serve with the stir-fry. While rice is cooking, slice pork and prepare vegetables. Keep rice hot while stir-frying the main dish. Work Time: 15 min; Total Time: 27 to 30 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 38 | 25% |
| Total Fat 4.24g | 5% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.07g | |
| Cholesterol 53mg | 18% |
| Sodium 487mg | 20% |
| Potassium 557mg | 16% |
| Total Carbs 8.19g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.27g | 2% |
| Protein 19.81g | 32% |
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