Ginger Pork Stir-Fry

I love stir-frys. I tolerate pork. Lets see how mixing the two together work out.

INGREDIENTS

1 pork tenderloin (3/4 lb), thinly sliced. Or, two pork chops. Whatever is easier!
1 TBS grated, peeled ginger
1 cup chicken broth
2 TBS teriyaki sauce
2 tsp cornstarch
2 tsp vegetable oil
1/2 lb. Chinese pea pods, strings removed along both edges
1 small zucchini, halved lengthwise and sliced
3 green onions, cut into 3-inch pieces (huh? That would only be 2 pieces per onion stalk. I was confused- I sliced them much thinner)
DIRECTIONS

1. In medium bowl, toss pork and gingerroot. In cup, mix chicken broth, teriyaki sauce, and cornstarch.
2. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. Add pea pods, zucchini, and green onions and cook, stirring frequently, until lightly browned and tender-crisp, about 5 minutes. Remove to bowl.
3. In same skillet, heat remaining vegetable oil; add pork mixture and cook, stirring quickly and constantly, until pork just loses its pink color. Remove pork to bowl with vegetables. Stir cornstarch mixture; add to skillet and heat to boiling. Boil 1 minute until sauce thickens. Stir in pork and vegetables; heat through.

VERDICT

Very yummy! Very, very yummy! The pork was tender, the ginger flavor was delicious, and the rice cooked in my new rice cooker was perfect. We have a winner for pork!