Deluxe Pork Stir-Fry

• 1 pound boneless pork loin
• 2 teaspoons vegetable oil
• 2 1/2 tablespoons soy sauce reduced sodium
• 1 clove garlic minced
• 1 tablespoon ginger grated
• 2 teaspoons wine vinegar
• 1 teaspoon cornstarch
• 1/4 teaspoon pepper
• 2 carrots peeled and cut diagonally into 1/2-inch pieces
• 1 red bell pepper OR green bell pepper, cut into 1/4-inch strips
• 2 yellow squash small, sliced
• 2 zucchini small, cut into julienne strips
• 1/2 cup green onions sliced
• 6 ounces sugar snap peas fresh OR frozen, thawed
• 2 cups broccoli florets
• 1/4 cup beef broth reduced sodium
• 1/3 cup dry white wine
• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• cooked rice optional

1. Freeze pork for 30 to 45 minutes for ease in slicing; cut across grain into 1/4-inch strips. Combine 2 tablespoons soy sauce, garlic, ginger root, vinegar, 1 teaspoon cornstarch and pepper; mix well and pour over pork. Cover and marinate in refrigerator 4 hours or overnight.
2. Pour oil around top and sides of preheated wok; heat for about 2 minutes at medium-high. Add marinated pork (undrained) to wok; stir-fry for 3-5 minutes. Add carrots and red pepper; stir-fry for 2 minutes. Add yellow squash, zucchini and green onions; stir-fry for 3 minutes. Add Chinese pea pods and broccoli and continue stir-frying for 2 minutes.
3. Combine beef bouillon, wine, 1 tablespoon cornstarch, remaining 1/2 tablespoon soy sauce, and sugar; pour over vegetables and pork. Stir-fry over medium heat for 3-5 minutes until sauce is thickened and bubbly. Serve immediately over hot cooked rice, if desired.

pork loin, vegetable oil, soy sauce, garlic, ginger grated, wine vinegar, cornstarch, pepper, carrots, red bell pepper, zucchini, green onions, sugar snap peas, broccoli florets, beef broth, white wine, cornstarch, sugar, rice

Taken from www.yummly.com/recipe/Deluxe-Pork-Stir-Fry-2248211 (may not work)