• 4servings
  • 27minutes
  • 170calories

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Ingredients Jump to Instructions ↓

  1. 1 (about 3/4 pound) pork tenderloin , thinly sliced 2 tablespoon(s) grated, peeled gingerroot

  2. 1 cup(s) chicken broth

  3. 2 tablespoon(s) teriyaki sauce

  4. 2 teaspoon(s) cornstarch

  5. 2 teaspoon(s) vegetable oil

  6. 1/2 pound(s) Chinese pea pods , strings removed along both edges of each pea pod

  7. 1 small (about 8 ounces) zucchini , halved lengthwise and thinly sliced

  8. 3 green onions , cut into 3-inch pieces

Instructions Jump to Ingredients ↑

  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.


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