Gingered Pork and Vegetable Stir-Fry

I found this in the January 2006 issue of Good Housekeeping under "Decadent Diet Dinners".

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. In medium bowl, toss pork and ginger. In cup, mix broth, teriyaki sauce, and cornstarch; set aside.
2. 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.
3. 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.
4. 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.