2 Tbsp. cornstarch
1 c. beef broth
3 Tbsp. soy sauce
1 Tbsp. sugar
1 1/2 Tbsp. fresh ginger, grated
1/2 Tbsp. garlic powder
1/2 Tbsp. red pepper flakes
1 lb. pork tenderloin, cut into 1-in. pieces
2 Tbsp. canola oil, divided
1 red bell pepper, cored and sliced into strips
2 c. snap peas
1 stalk celery, chopped
In a small bowl, combine cornstarch and broth until smooth.
Sir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
In a wok, heat 1 Tbsp. oil and stir fry pork 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.