Ingredients Jump to Instructions ↓

  1. 1 whole(s) pork tenderloin , thinly sliced

  2. 2 tablespoon(s) peeled, grated fresh ginger

  3. 1 cup(s) reduced-sodium chicken broth

  4. 2 tablespoon(s) teriyaki sauce

  5. 2 teaspoon(s) cornstarch

  6. 2 teaspoon(s) canola oil

  7. 8 ounce(s) snow peas , strings removed

  8. 1 medium zucchini , cut lengthwise in half and thinly sliced crosswise

  9. 3 green onions , cut into 3-inch pieces

Instructions Jump to Ingredients ↑

  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 teaspoon 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 teaspoon 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.


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