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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3/4 lb pork tenderloin, thinly sliced |
2 tablespoons ginger, grated, peeled |
1 cup chicken broth |
2 tablespoons teriyaki sauce |
2 teaspoons cornstarch |
2 teaspoons vegetable oil |
1/2 lb chinese pea pod, strings removed along both edges of each pea pod |
1 small zucchini, halved lengthwise and thinly sliced |
3 green onions, cut into 3-inch pieces |
Directions:
1. In medium bowl, toss pork and gingerroot. In cup, mix chicken broth, teriyaki sauce, and cornstarch.
2. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. Add pea pods, zucchini, and green onions and cook, stirring frequently, until lightly browned and tender-crisp, about 5 minutes. Remove to bowl.
3. In same skillet, heat remaining vegetable oil; add pork mixture and cook, stirring quickly and constantly, until pork just loses its pink color. Remove pork to bowl with vegetables. Stir cornstarch mixture; add to skillet and heat to boiling. Boil 1 minute until sauce thickens. Stir in pork and vegetables; heat through.
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