Gingered Pork and Vegetable Stir-Fry

• 12 ounces whole pork tenderloin, thinly sliced
• 2 tablespoons fresh ginger, grated and peeled
• 1 cup chicken broth
• 2 tablespoons teriyaki sauce
• 2 teaspoons cornstarch
• 2 teaspoons canola oil
• 8 ounces snow peas, strings removed
• 1 medium zucchini, cut lengthwise in half and thinly sliced crosswise (8 oz)
• 3 green onions, cut into 3-inch pieces

1. In medium bowl, toss pork and ginger.
2. In cup, mix broth, teriyaki sauce, and cornstarch; set aside.
3. In nonstick 12-inch skillet, heat 1 tsp oil over medium-high heat until hot.
4. Add snow peas, zucchini, and green onions, and cook, stirring frequently (stir-frying), until lightly browned and tender-crisp, about 5 minutes.
5. Transfer vegetables to large bowl.
6. In same skillet, heat remaining 1 tsp oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes.
7. Transfer pork to bowl with vegetables.
8. Stir cornstarch mixture to blend; add to skillet and heat to boiling.
9. Boil until sauce thickens slightly, about 1 minute, stirring constantly.
10. Return pork and vegetables to skillet and stir to coat with sauce; heat through.

pork tenderloin, fresh ginger, chicken broth, teriyaki sauce, cornstarch, canola oil, snow peas, zucchini, green onions

Taken from www.food.com/recipe/gingered-pork-and-vegetable-stir-fry-149923 (may not work)