I've had this recipe for years. It's my go-to stir-fry recipe. I never follow the recipe exactly. I use either pork or chicken, though never as much as the recipe specifies. I like to julienne most everything. My mom gave me this really cool gadget, like a potato peeler, except it finely juliennes with each swipe! I chop celery or water chestnuts, but large veggies get julienned. I have to say it's always best when I use lots of freshly grated ginger root. If I get crazy and use too many veggies, I might double all the seasonings. If I need a side dish, just skip the meat. I generally always serve it over brown rice, which I bake in the oven ahead of time. I'll share that recipe too. I never cook everything in the order the recipe calls for. I generally cook the meat most the way through and then start adding veggies, in the order of which needs to cook longest to shortest. Hope that makes sense to you!
rice, cooked and ready
pork tenderloin (3/4 pound, thinly sliced)
2 Tablespoons soy sauce
1 Tablespoon minced, peeled ginger root (or 1 teaspoon dry)
1 teaspoon sesame oil
1-2 garlic cloves, crushed with garlic press
3/4 cup chicken broth
1 1/4 teaspoons cornstarch
2 teaspoons olive oil
3 medium-size carrots, cut into 2" by 1/4" sticks
1 medium-size red pepper, cut into 1/4 inch strips
1 small zucchini (about 8 oz) cut into 2" by 1/4" sticks
(I also enjoy celery, water chestnuts, green onions, sliced red or white onion, asparagus, and/or broccoli!)
Prepare rice in whatever manner you like. Keep warm, or reheat when ready to eat.
Meanwhile, in a medium bowl, toss pork, soy sauce, ginger root, sesame oil, and garlic. In cup, mix chicken broth and cornstarch together, dissolving cornstarch.
In non-stick 12" skillet over med-high heat, heat 1 teaspoon olive oil. Add carrots and red pepper; cook until lightly browned, about 5 minutes stirring frequently. Add 1 Tablespoon water and cook 3-5 minutes longer or until tender-crisp. Remove to bowl.
In same skillet, heat remaining 1 teaspoon olive oil. Add zucchini; cook until tender-crisp, about 3 minutes, stirring frequently. Remove to bowl with vegetables.
In same skillet, cook pork mixture, stirring constantly, until pork just loses it's pink color. Stir cornstarch mixture; add to pork. Stir in vegetables; heat to boiling. Boil 1 minute until sauce thickens. Serve pork stir-fry with rice.
Makes 4 main-dish servings.