Ingredients
1 pound boneless pork loin, thinly sliced1-1/2 teaspoons ground ginger1/4 to 1/2 teaspoon garlic powder2 tablespoons canola oil1 package (16 ounces) frozen stir-fry vegetable blend, thawed1 package (6 ounces) frozen pea pods, thawed1 large tomato, cut into wedges1 tablespoon cornstarch1/2 cup water1/4 cup reduced-sodium soy sauceCooked rice or chow mein noodles
Preparation
In a wok or skillet, stir-fry the pork, ginger and garlic powder in oil until meat is no longer pink. Add the vegetable blend, pea pods and tomato; cook until vegetables are heated through.
Combine the cornstarch, water and soy sauce until smooth; add to wok. Bring to a boil. Cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice.
