Ingredients
1/2
cup stir-fry sauce with garlic and ginger*
1/3
cup water
2
teaspoons cornstarch
1
(16-oz.) pkg. (6 cups) fresh cut stir-fry vegetables**
1/2
lb. pork tenderloin, cut into 1/2-inch cubes
4
cups hot cooked rice (cooked without margarine and salt)
2
tablespoons chow mein noodles, if desired
Preparation
In small bowl, combine stir-fry sauce, water and cornstarch; blend well. Set aside.
In large saucepan, bring 6 cups water to a boil. Add vegetables; cook 1 minute or until green vegetables brighten. Drain.
Spray large nonstick wok or skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork; cook and stir about 2 minutes or until pork is browned.
Stir in vegetables and cornstarch mixture. Reduce heat to medium-low; cover and cook 3 minutes, stirring frequently, or until vegetables are crisp-tender and sauce has thickened. Serve over hot cooked rice; top with chow mein noodles.
