Teriyaki Pork Stir Fry

And tonight's dinner......

Teriyaki Pork Stir Fry

Ingredients

• 2  tablespoons  light teriyaki sauce
• 4  cloves  garlic, chopped
•   Juice and zest of 1 lime
• 1  pound  pork tenderloin
• 1  can (14.5 ounces)  low-sodium chicken broth
• 3  tablespoons  light teriyaki sauce
• 4  teaspoons  cornstarch
• 1  teaspoon  sugar
• 3/4  teaspoon  hot sauce
• 2  tablespoons  vegetable oil
• 1    large onion, peeled and thinly sliced
• 1    red pepper, seeded and sliced
• 8  ounces  sliced mushrooms
• 1  bunch  scallions, trimmed and cut into 1-inch pieces
• 1  bag (12 ounces)  microwave-ready green beans, cooked following package instructions
• 3  cups  cups cooked brown rice

Directions

1. Pork. In a large ziptop bag, combine teriyaki sauce, garlic, lime juice and zest. Add pork and marinate in refrigerator for 2 hours.
2. Sauce. In a small bowl, combine chicken broth, teriyaki sauce, cornstarch, sugar and hot sauce. Set aside.
3. Vegetables. Remove pork from marinade and discard marinade. Cut pork into 1/2-inch slices. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Stir-fry pork for 3 minutes. Remove from skillet and keep warm.
4. Add remaining tablespoon oil to skillet. Add onion and cook 4 minutes; stir in red pepper, mushrooms and scallions. Cook 3 minutes. Stir in the green beans, broth mixture and pork. Simmer for 2 minutes, until thickened.
5. Serve the pork over cooked brown rice.


Alterations:
-I did not use pork chops. We had a pork roast Sunday night so I cut up some of the leftovers and used that instead.
-I also was NOT as particular on the measurements.
-And lastly, no scallions...