1/4 lb Boneless lean pork
4 ts Cornstarch; divided
3 tb Kikkoman Lite Soy Sauce divided
1 ts Minced fresh ginger root
2 ts Distilled white vinegar
1/4 ts Garlic powder
2 tb Vegetable oil; divided
1 Onion; sliced
1 Carrot diagonally thinly sliced
1/3 c Unsalted roasted peanuts

Slice pork into thin, narrow strips. Combine 2 teaspoons _each_ cornstarch and lite soy sauce, ginger and pork; let stand 15 minutes. Meanwhile, combine remaining 2 teaspoons cornstarch, 2 Tbsp. plus 1 teaspoon lite soy sauce, vinegar, garlic powder and 1/2 cup water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat.

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

Makes 2 to 3 servings