- 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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