Prep 15 mins
Cook 15 mins
I found this in the January 2006 issue of Good Housekeeping under "Decadent Diet Dinners".
- 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
- In medium bowl, toss pork and ginger. In cup, mix broth, teriyaki sauce, and cornstarch; set aside.
- In nonstick 12-inch skillet, heat 1 tsp oil over medium-high heat until hot. Add snow peas, zucchini, and green onions, and cook, stirring frequently (stir-frying), until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.
- In same skillet, heat remaining 1 tsp oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.
- Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet and stir to coat with sauce; heat through.
We enjoyed this but thought it could use some garlic and I did have to add some additional cornstarch to get the sauce to thicken. Made for Bargain Basement Tag.