Pork and Vegetable Stir-fry

Ingredients:
1 whole(s) pork tenderloin, (about 1 pound)
1 tablespoon(s) rice vinegar
3 tablespoon(s) soy sauce
3/4 cup(s) reduced-sodium chicken broth
1 tablespoon(s) fresh ginger, grated, peeled
1 tablespoon(s) honey
2 teaspoon(s) cornstarch
1 clove(s) garlic, crushed with press
3 teaspoon(s) canola oil
8 ounce(s) snap peas, strings removed from both sides
1 large red pepper, cut into 1/4-inch-thick strips
3 green onions, cut into 1-inch pieces
Cooked brown or white rice


Directions

Cut pork tenderloin crosswise into 3 pieces. Cut each piece lengthwise in half, then cut lengthwise into thin slices.

In medium bowl, toss pork with vinegar and 1 tablespoon soy sauce. In small bowl, mix 2 tablespoons soy sauce with broth, ginger, honey, cornstarch, and garlic until blended. Set aside.

In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add peas, pepper, and green onions and cook 7 to 8 minutes or until lightly browned and tender-crisp, stirring frequently. Transfer vegetables to bowl.
In same skillet, heat remaining 2 teaspoons oil until hot. Add pork mixture and cook about 2 minutes or until pork just loses its pink color, stirring constantly. With slotted spoon, transfer pork to bowl with vegetables.

Stir broth, then add to skillet; heat to boiling. Boil 1 minute or until slightly thickened. Return pork and vegetables to skillet; stir until heated through. Serve with rice if you like.

http://www.delish.com/recipefinder/pork-vegetable-stir-fry