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
• 1 cup sliced yellow summer squash
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 cup halved cherry tomatoes
• ¼ cup sliced green onions
• 1 teaspoon salt
• 3 cups hot cooked rice
• chili leaves, optional

Directions

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