Ginger Pork Stir-Fry

 Naturally, I was really bad about following directions on this recipe.  I didn't have peas, nor did I have zucchini.  I did, however, have cauliflower.  I'm a firm believer that you can do whatever you want to stir-fry which is probably why we make them so often. 

INGREDIENTS

1	pork tenderloin, thinly sliced
2 TBS  1 TBS	grated, peeled gingerroot garlic, minced, divided
1 cup	chicken broth
2 Tablespoons	teriyaki sauce
2 teaspoons	cornstarch
2 teaspoons	vegetable oil
1/2 pound	Chinese pea pods, strings removed along both edges of each pea pod
1 small	zucchini, halved lengthwise and thinly sliced (didn't have any- used cauliflower instead!)
3	green onions, cut into 3-inch pieces

DIRECTIONS

In a medium bowl, toss pork with grated ginger, chicken broth, teriyaki sauce, 1/2 TBS garlic and cornstarch.

Heat a skillet over medium-high heat.  Add 1 tsp vegetable oil.  When warmed, add 1/2 TBS garlic and cook 2-3 minutes until lightly browned.  Add pea pods (or whatever vegetable you're going to use) and stir until lightly browned.  Remove to bowl.

In same skillet, add in pork mixture.  Stir constantly until pork loses pink color (don't overcook!)  Add in vegetables and stir to heat through.

 

Serve over rice- like this healthy fried rice.

VERDICT

 Stir-fry is nothing new for us, pork stir fry definitely is.  We recently tried THIS pork recipe as well, and loved it just as much.  The pork is tender and juicy, and a hit in this house.  We also served it over THIS new healthy fried rice recipe, also a hit!