- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Rachael tosses together a barbecue pork and vegetable stir-fry dinner in less time than it takes to order takeout. Plus, John created a Ginger Cosmo to complement the meal.
For more stir-fry recipes, check out Chicken Stir Fry with Black Beans, Chiles & Peanuts and Barbecued Beef and Pepper Stir-Fry.
For the sauce, combine ingredients in small bowl and whisk.
For the stir-fry, halve the pork tenderloins lengthwise, then thinly slice them on a small bias into bite-sized pieces. Season with salt and pepper.
Heat 2 tablespoons of the oil in large skillet over medium-high heat. Brown the pork in two batches so you do not crowd the pan. Remove to a platter, add remaining oil, a turn of the pan, add the zucchini and toss a minute, add onions, peppers and corn and toss 3 to 4 minutes more. Add garlic and ginger and toss 1 minute, add sauce and pork and toss a minute more to coat and thicken. Top with herbs and scallions and serve with Rice with Garlic and Ginger.