Stir-fried pork with carrot, red sweet pepper and zucchini

Very easy recipe, especially if you have a wok (I bought mine at IKEA). Usually recipes of sauces to stir-fry contain sugar and I was pleasantly surprised that this recipe is not. Adapted from Good Housekeeping Cookbook.


1 pork tenderloin (about 12 oz), cut into thin strips
2 tbsp soy sauce
1 tbsp minced fresh ginger root
1 tsp toasted sesame oil
1 garlic clove, minced
1/2 cup chicken broth
1 tsp cornstarch
2 tsp olive oil
2 medium carrots, cut into thin sticks
1/2 medium red sweet pepper, cut into thin strips
1 small zucchini, cut into thin sticks

In medium bowl toss pork, soy sauce, ginger, garlic and sesame oil. In small bowl mix gold chicken broth and cornstarch: set aside.

In 12 in. skillet or wok heat 1 tsp olive oil over medium-high heat. Add carrot and red sweet pepper: cook, stirring, about 5 minutes, or until lightly browned.

Add 1 tbsp water: cook 3 minutes longer, until tender-crisp. Transfer to bowl. In same skiller, heat remaining 1 tsp oil. Add zucchini; cook, stirring, 3 minutes.

Transfer zucchini to bowl with carrot and pepper mixture. In same skillet, cook pork mixture, stirring constantly, until pork loses its pink color. Stir  broth mixture, add to pork. Stir in vegetables; heat to boiling. Boil 1 minute, stirring. Serve with rice.

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