Ingredients
Ingredients
2 Tbsp. cornstarch
1 c. beef broth
3 Tbsp. soy sauce
1 Tbsp. sugar
1½ Tbsp. ginger, fresh
½ Tbsp. garlic
½ Tbsp. red pepper flakes
1 lb. pork tenderloin
2 Tbsp. canola oil
1 red bell pepper
2 c. snap peas
1 stalk celery, chopped
Directions
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In a small bowl, combine cornstarch and broth until smooth. Sir in the soy sauce, sugar, ginger, garlic powder and pepper flakes, and set aside.
In a wok, stir fry pork in 1 tablespoon of oil until juices run clear. Remove and keep warm.
In the same pan, stir fry vegetables in remaining oil until crisp and 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 wok and heat through.