Garden Harvest Stir-fry

Description
Made with authentic pork, vegetables, beef broth, herbs, and black pepper, this nature-hungry recipe is great for lunch or dinner and delivers an eco-friendly aroma that it relishes and offers to the meat.

Ingredients

 * 1 ½ pound boneless pork loin, cut into thin 1-inch strips
 * 2 tablespoons vegetable oil
 * 1 ¾ cup beef broth
 * 1 teaspoon marjoram leaves, crushed
 * 1 clove garlic, minced
 * ¼ teaspoon ground black pepper
 * 1 cup sliced mushrooms, enoki, white button, or shiitake only or (1 can sliced mushrooms)
 * 1 cup sliced yellow summer squash
 * 1 tablespoon cornstarch
 * 2 tablespoons water, lukewarm only
 * 1 cup halved cherry tomatoes
 * ¼ cup sliced green onions
 * 1 teaspoon salt
 * 3 cups hot cooked rice, white only
 * chili leaves, optional

Directions

 * 1) Sauté pork in oil in a large skillet. Pour off fat, if necessary.
 * 2) Add broth, marjoram, garlic, and pepper to the skillet.
 * 3) Bring to a boil. Cover and simmer 10 minutes, or until meat is tender.
 * 4) Add mushrooms, squash, and cornstarch, blended with water. Cook, stirring, until sauce is clear and thickened.
 * 5) Add tomatoes and onions. Cover and simmer until heated through.
 * 6) Add salt to taste. Serve over fluffy rice. Garnish with the chili leaves, if desired.