• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 10



  • 1 lb pork tenderloin, cut crosswise in 1⁄2-in.-thick slices, slices cut in half, or 1 lb boneless chicken or beef, cut in strips
  • 3 Tbsp cornstarch
  • 3⁄4 cup chicken broth
  • 1⁄2 cup lite teriyaki marinade & sauce
  • 2 tsp dark Oriental sesame oil
  • 2 tsp chopped garlic
  • 2 tsp fresh ginger
  • 2 Tbsp oil
  • 1 bag (16 oz) fresh California stir-fry vegetables (broccoli, carrots, snow peas), or other 16-oz bag of fresh-cut stir-fry vegetables
  • 1 red pepper, cut in 1⁄2-in.-wide strips
  • 6 scallions, cut in 1-in. pieces


  • Put pork and 2 Tbsp cornstarch in a plastic food bag, seal and shake until pork is evenly coated.
  • In a small bowl, stir chicken broth, teriyaki sauce, sesame oil, garlic, ginger and remaining 1 Tbsp cornstarch until blended.
  • Heat 1 Tbsp oil in a large wok or nonstick skillet over medium-high heat until hot, but not smoking. Add pork; stir-fry 4 minutes, or until lightly browned and cooked through. Remove to a serving platter.
  • Heat remaining 1 Tbsp oil in skillet; add stir-fry vegetables, pepper and scallions; stir-fry 5 minutes, or until crisp-tender. Stir sauce to reblend, add to skillet and cook 30 seconds until thickened. Stir in pork and heat through.
  • Can be made with pork, chicken or beef and your choice of pre-cut fresh vegetables. Use a wok if you have one, but a skillet works just as well. Serve with rice.

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