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Pork and vegetable stir-fry

7
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Moderate
The sauce is super simple and is made with a savory blend of vegetable broth, teriyaki sauce, and cornstarch.

Ingredients

Peanut oil

1 Tbsp

Uncooked lean boneless pork loin roast

1 pound(s), cut into 1 1⁄4-inch strips

Red bell pepper

1 medium, thinly sliced

Snow peas

¼ pound(s), teimmed

Scallions

4 medium, cut into 1-inch pieces

Fresh ginger

1 Tbsp, grated

Garlic

1 Tbsp, minced

Canned straw mushrooms

15 oz, drained

Canned yellow corn

1 cup(s), baby variety, drained

Vegetable broth

¼ cup(s)

Teriyaki sauce

3 Tbsp

Cornstarch

1 tsp

Cooked long grain brown rice

3 cup(s), hot

Instructions

  1. Heat a large deep nonstick skillet or wok over medium-high heat until a drop of water sizzles in the pan. Add 1 1⁄2 teaspoons of the oil and swirl to coat the skillet. Add the pork, in batches, and stir-fry until browned and cooked through, about 4 minutes. Transfer to a plate.
  2. Add the remaining 1 1⁄2 teaspoons oil to the skillet. Add the bell pepper, snow peas, scallions, ginger, and garlic; stir-fry 2 minutes. Add the mushrooms and corn and stir-fry until heated through, about 1 minute longer.
  3. Stir together the broth, teriyaki sauce, and cornstarch in a cup until smooth, then add to the skillet. Stir-fry until the sauce thickens and bubbles, about 2 minutes. Serve with the rice.
  4. Serving size: 1 1⁄2 cups pork mixture and 1⁄2 cup rice

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