Directions

1. Coat pork slices with mixture of 1 tablespoon EACH cornstarch and soy sauce, and ginger. Let stand 15 minutes.
2. Meanwhile, combine remaining 2 teaspoons cornstarch and 2 tablespoons soy sauce with vinegar, garlic powder and 1/2 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.
3. Serves 4.