Low-Sodium Pork And Veggie Stir-Fry - cooking recipe

Ingredients

Sauce
1 1/2 teaspoons fresh ginger, grated
1 tablespoon low-sodium teriyaki sauce
2 tablespoons frozen orange juice concentrate, thawed
1 (13 3/4 ounce) can sodium-free chicken broth
1/4 - 1/2 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
2 teaspoons cornstarch
Stir-fry
1 lb pork tenderloin, trimmed of fat
2 tablespoons olive oil or 2 tablespoons peanut oil
2 -3 garlic cloves, minced
3/4 lb snow peas
1 cup thinly sliced carrot
hot cooked white rice (for 4 servings) or brown rice (for 4 servings)

Preparation

Whisk together all sauce ingredients until smooth and well blended.
Slice pork into thin strips and stir-fry over high heat in 1 tablespoon oil until browned.
Remove from pan and keep warm.
Heat remaining oil in skillet and add snow peas, garlic, and carrots.
Stir-fry over medium-high heat for 3-4 minutes, or until carrots start to soften.
Return pork to skillet and toss with vegetables to combine.
Rewhisk sauce and add to skillet.
Cook 5-6 minutes, or until sauce thickens and clears.
Serve over rice.