Pork and Rainbow Vegetable Stir-Fry

Slice pork into thin strips; place in bowl. Add egg white, 1 tsp (5 mL) of the soy sauce, 2 tsp (10 mL) of the cornstarch and half of the garlic; toss to coat. Set aside.

In separate bowl, combine 1/2 cup (125 mL) water and remaining soy sauce and cornstarch; set aside.

In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry pork until golden and just a hint of pink remains inside, about 4 minutes. Transfer to plate.

Drain fat from wok. Add remaining oil and heat over high heat; stir-fry onion, red pepper, ginger and remaining garlic until tender-crisp, about 1 minute.

Add zucchini, snow peas, soy mixture and pork; bring to boil and boil until sauce is thickened and glossy, about 1 minute. Sprinkle with green onion.