Vegetable Pork Stir Fry

1 lb. lean boneless center-cut pork loin
2 1/2 tbsp. soy sauce
1 clove garlic, minced
1 tbsp. grated fresh ginger root
2 tsp. wine vinegar
1 tsp. cornstarch
1/4 tsp. pepper
2 tsp. vegetable oil
2 carrots, peeled and cut diagonally into 1/2-inch pieces
1 sweet red or green pepper, cut into 1/4-inch strips
2 small yellow squash, sliced
2 small zucchini, cut into julienne strips
1/2 cup sliced green onions
6 oz. fresh or thawed frozen Chinese pea pods
2 cups broccoli flowerets
2/3 cup beef bouillon
1/3 cup dry white wine
1 tbsp. cornstarch
1/2 tsp. sugar
Hot cooked rice, optional

Freeze pork for 30 to 45 minutes for ease in slicing; cut across grain into 1/4-inch strips. Combine 2 tablespoons soy sauce, garlic, ginger, vinegar, 1 teaspoon cornstarch and pepper; mix well and pour over pork. Cover and marinate in refrigerator 4 hours or overnight.

Pour oil around top and sides of preheated wok; heat for about 2 minutes at medium-high. Add marinated pork (undrained) to wok; stir-fry for 3 minutes. Add carrots and red pepper; stir-fry for 2 minutes. Add yellow squash, zucchini and green onions; stir-fry for 3 minutes. Add Chinese pea pods and broccoli and continue stir-frying
for 2 minutes.

Combine beef bouillon, wine, 1 tablespoon cornstarch, remaining 1/2 tablespoon soy sauce and sugar; pour over vegetables and pork. Stir-fry over medium heat for 3 to 5 minutes until sauce is thickened and bubbly.

Serve immediately over hot cooked rice, if desired.

Nutrition information per serving: 247 calories, 31 grams protein, 17 grams carbohydrates, 6 grams fat, 66 milligrams cholesterol, 903 milligrams sodium.