Pork and Peanut Stir-Fry 12 pound boneless pork loin,cut into strips

1 tablespoon PLUS 2 teaspoons cornstarch, divided

3 tablespoons light soy sauce, divided

1 teaspoon minced fresh ginger root

2 teaspoons white vinegar

14 teaspoon garlic powder

2 tablespoons vegetable oil, divided

1 medium carrot, cut diagonally into 18-inch thick slices

1 medium onion, sliced

2 medium zucchini, cut diagonally into 18-inch thick slices

13 cup unsalted roasted peanuts

Hot cooked rice

Coat pork slices with mixture of 1 tablespoon EACH cornstarch and soy sauce, and ginger. Let stand 15 minutes.

Meanwhile, combine remaining 2 teaspoons cornstarch and 2 tablespoons soy sauce with vinegar, garlic powder and 12 cup water. Heat 1 tablespoon oil in hot wok or large skillet over high heat.

Add pork and stir-fry 2 minutes, or until browned; remove. Heat remaining 1 tablespoon oil in same pan. Add onion and carrot; stir-fry 2 minutes. Add zucchini; stir-fry 2 minutes. Stir in pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens.

Stir in peanuts; serve immediately with rice.

Makes 4 servings.

Nutrition information per serving: 403 calories; 17 g protein; 15 g fat (2 g saturated); 490 mg sodium; 23 mg cholesterol; 50 g carbohydrates.

Recipe from: National Pork Board