Low-Sodium Pork And Veggie Stir-Fry

• Sauce
• 1 1/2 teaspoons fresh ginger, grated
• 1 tablespoon low-sodium teriyaki sauce
• 2 tablespoons frozen orange juice concentrate, thawed
• 1 (13 3/4 ounce) can sodium-free chicken broth
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• Stir-fry
• 1 lb pork tenderloin, trimmed of fat
• 2 tablespoons olive oil or 2 tablespoons peanut oil
• 2 -3 garlic cloves, minced
• 3/4 lb snow peas
• 1 cup thinly sliced carrot
• hot cooked white rice (for 4 servings) or brown rice (for 4 servings)

1. Whisk together all sauce ingredients until smooth and well blended.
2. Slice pork into thin strips and stir-fry over high heat in 1 tablespoon oil until browned.
3. Remove from pan and keep warm.
4. Heat remaining oil in skillet and add snow peas, garlic, and carrots.
5. Stir-fry over medium-high heat for 3-4 minutes, or until carrots start to soften.
6. Return pork to skillet and toss with vegetables to combine.
7. Rewhisk sauce and add to skillet.
8. Cook 5-6 minutes, or until sauce thickens and clears.
9. Serve over rice.

sauce, fresh ginger, teriyaki sauce, orange juice concentrate, chicken broth, red pepper, cornstarch, cornstarch, pork tenderloin, olive oil, garlic, snow peas, carrot, white rice

Taken from www.food.com/recipe/low-sodium-pork-and-veggie-stir-fry-22247 (may not work)