Deluxe Pork Stir-Fry

• 1 lb. Carolina Pride™ Boneless Pork
• 1/4 cup Cooking Oil
• 2 1/2 T. Soy Sauce
• 1 Clove Garlic, minced
• 1 T. Grated Fresh Gingerroot
• 2 tsp. Wine Vinegar
• 1 tsp. Cornstarch
• 2 Carrots, peeled and cut diagonally into 1/2-inch pieces
• 1 Red or Green Pepper, cut into 1/4-inch strips
• 2 Small Squash, sliced
• 2 Small Zucchini, cut into julienne strips
• 1/2 cup Sliced Green Onion
• 6 oz. Fresh or Thawed Frozen Chinese pea pods
• 2 cups Broccoli Flowerets
• 2/3-cup Beef Bouillon
• 1/3 cup Dry White Whine
• 1 T. Cornstarch
• 1/2 tsp. Sugar
• Hot Cooked Rice

Partially freeze pork for 30 to 45 minutes; slice thinly into 1/4- inch strips. Combine 2 tablespoons cooking oil, 2 tablespoons soy sauce, garlic, gingerroot, vinegar, the 1-tablespoon cornstarch, and pepper; mix well and pour over pork. Cover and marinate in the refrigerator for 4 hours or overnight. Pour the remaining cooking oil around top and sides of preheated wok; stir-fry for 3 to 5 minutes. Add carrots and red pepper; stir-fry for 2 minutes. Add squash, zucchini, and green onions; stir-fry for 3 minutes. Add Chinese pea pods and broccoli; stir-fry for 2 minutes. Combine beef bouillon, wine, the 1-tablespoon cornstarch, the remaining soy sauce, and sugar; pour over vegetables and pork. Stir-fry over medium heat for 3 to 5 minutes or till thickened and bubbly. Serve immediately over hot cooked rice.

Makes 4 servings