1 pound boneless pork loin
2 teaspoons vegetable oil
2 1/2 tablespoons soy sauce
1 clove garlic minced
1 tablespoon grated fresh ginger root
2 teaspoons wine vinegar
1 teaspoon cornstarch
1/4 teaspoon pepper
2 carrots, peeled and cut diagonally into 1/2-inch pieces
1 sweet red or green pepper cut into 1/4-inch strips
2 small yellow squash sliced
2 small zucchini cut into julienne strips
1/2 cup sliced green onions
6 ounces fresh or thawed frozen Chinese pea pods
2 cups broccoli flowerettes
2/3 cup beef bouillon
1/3 cup dry white wine
1 tablespoon cornstarch
1/2 teaspoon sugar
Freeze pork for 30 to 45 minutes for ease in slicing; cut across grain into 1/4-inch strips. Combine 2 tablespoons soy sauce, garlic, ginger root, vinegar, 1 teaspoon cornstarch and pepper; mix well and pour over pork. Cover and marinate in refrigerator 4 hours or overnight.
Pour oil around top and sides of preheated wok; heat for about 2 minutes at medium-high. Add marinated pork (undrained) to wok; stir-fry for 3-5 minutes. Add carrots and red pepper; stir-fry for 2 minutes. Add yellow squash, zucchini and green onions; stir-fry for 3 minutes. Add Chinese pea pods and broccoli and continue stir-frying for 2 minutes.
Combine beef bouillon, wine, 1 tablespoon cornstarch, remaining 1/2 tablespoon soy sauce, and sugar; pour over vegetables and pork. Stir-fry over medium heat for 3-5 minutes until sauce is thickened and bubbly. Serve immediately over hot cooked rice, if desired.
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