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.