Ingredients
2 tablespoons cornstarch1/2 cup water1/2 cup reduced-sodium chicken broth2 garlic cloves, minced2 teaspoons minced fresh gingerroot1 pound pork tenderloin, cut into 1/2-inch pieces2 tablespoons sesame or canola oil, divided1-1/2 cups sliced fresh mushrooms1 cup bean sprouts1 cup sliced bok choy1 cup fresh snow peas1 small sweet red pepper, cut into 3/4-inch pieces2 tablespoons reduced-sodium soy sauce2 cups hot cooked brown rice
Preparation
In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside.
In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice.
