Pork Stir Fry- Tina Style

3/4 lb. thin sliced pork tenderloin
3 tablespoons grated fresh ginger
2 cloves garlic, minced
3 tablespoons reduced sodium soy sauce
1 tablespoon olive oil
1 tablespoon sesame oil

1 cup chicken stock or broth, homemade or low sodium
1 tablespoon reduced sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons cornstarch

1/2 onion, chopped
1 bell pepper, julienned
1 handful snow peas
1 lg. handful sliced mushrooms
8 baby carrots, sliced
1 crown fresh broccoli
1 teaspoon white pepper
1 tablespoon olive oil
1 tablespoon sesame oil
Reduced sodium soy sauce to taste
2 chopped green onions

Steamed rice, I used 1 cup dry to 2 cups water in my rice steamer

Mix the pork, ginger, garlic, and soy sauce together and marinate in the fridge for at least 30 minutes.  Add the chopped veggies and pepper with olive oil and sesame oil to high heat pan or wok, stir fry until tender crisp, about five minutes.  Set veggies aside in bowl.  Add olive and sesame oil back to pan and stir fry pork mixture until no longer pink, about 3 minutes, add pork mixture to veggies in bowl.  Mix stock, soy sauce, oyster sauce, and cornstarch and add to pan on high heat, stir until thickened, about 5 minutes.  Add veggies and pork back to pan with green onions and mix together on medium heat for about a minute.  Add extra soy sauce to taste.  Serve immediately over steamed rice. 

Note: you can add jalapeños or crushed red pepper to veggies while stir frying, I couldn't because my bf can't do spicy.  I added Siracha sauce (rooster sauce) in my bowl, it was awesome!