VEGETABLE PORK STIR-FRY

3/4 pound pork tenderloin
1 tablespoon vegetable oil
1 1/2 cups (about 6 ounces) sliced fresh mushrooms
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 ribs celery, cut into diagonal slices
1 cup thinly sliced carrots
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice

Slice pork across the grain into 1/8-inch strips. Brown pork strips in oil in large skillet over medium-high heat. Push meat to side of skillet.

Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.

Combine broth, soy sauce, and cornstarch. Add to skillet and cook, stirring, until thickened; cook 1 minute longer.

Serve over rice.

Source: California Rice Commission