Pork And Vegetable Stir- Fry

• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1 teaspoon salt-free lemon-pepper seasoning
• 1 teaspoon ground mustard
• 1/2 teaspoon Worcestershire sauce
• 1 pound pork tenderloin, cut into 1/4-inch strips
• 1 cup thinly sliced carrots
• 4 teaspoon canola oil, divided
• 1 cup thinly sliced zucchini
• 1/2 cup thinly sliced celery
• 2 cups sliced fresh mushrooms
• 5 cups torn fresh spinach

1. In a bowl, combine the first seven ingredients; add pork and toss to coat. In a nonstick skillet or wok, stir-fry carrots in 2 teaspoons oil for 2 minutes. Add zucchini and celery; stir-fry for 2 minutes. Add mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Remove and keep warm.
2. Stir-fry pork with marinade in batches in remaining oil for 2-3 minutes or until meat is no longer pink. Return the vegetable mixture and all of the pork to the pan. Add spinach; stir-fry for 1-2 minutes or until spinach is tender.

soy sauce, lemon juice, sugar, cornstarch, salt, ground mustard, worcestershire sauce, pork tenderloin, carrots, canola oil, zucchini, celery, mushrooms, fresh spinach

Taken from www.tasteofhome.com/recipes/pork-and-vegetable-stir-fry/ (may not work)