Sesame Pork Stir-Fry
1 pork tenderloin (about ¾ lb.), thinly sliced
2 T. soy sauce
1 T. minced gingerroot
2 T. Roasted sesame oil
1 garlic clove, crushed
¾ cup chicken broth
1 ¼ t. cornstarch
2 t. olive oil
3 medium sized carrots, cut into 2″ x ¼” sticks
1 medium red pepper, cut into ¼” strips
1 small zucchini, cut into 2″ by ¼” sticks
Rice
Prepare rice according to directions. In medium bowl, toss pork, soy sauce, gingerroot, sesame oil and garlic. In cup, mix broth and cornstarch. In skillet over medium heat, heat 1 t. olive oil. Add carrots and red pepper, cook about 5 minutes, stirring frequently. Add 1 T. water and continue cooking 3 more minutes. Remove to medium sized bowl. Heat remaining oil and add zucchini, cook about 3 minutes stirring frequently. Remove to vegetable bowl. Stirring, cook pork mixture until pork just loses its pink color. Stir in cornstarch mixture. Stir in vegetables; heat to boiling. Boil 1 minute until sauce thickens. Serve pork over rice.
