Ingredients
2 tablespoons cornstarch1 cup beef broth3 tablespoons soy sauce1 tablespoon sugar1-1/2 teaspoons ground ginger1/2 teaspoon garlic powder1/2 teaspoon crushed red pepper flakes1 pork tenderloin (1 pound), cut into 2-inch strips2 tablespoons canola oil, divided1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawedHot cooked riceMinced fresh cilantro, optional
Preparation
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender.
Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
