Tossed Pepper Pork And Tomato Stir-Fry

1 1/2 tsp. cornstarch
1/4 cup chicken broth
2 garlic cloves, minced
1/2 tsp. ground cumin
1 lb. pork tenderloin, cut into thin strips
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. canola oil, divided
1/2 red onion, cut into thin wedges
1/2 jalapeno pepper, minced
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
10 cherry tomatoes, cut in half
1/4 cup chopped fresh cilantro

Combine the cornstarch, chicken broth, garlic, and cumin in a bowl; set aside.

Sprinkle the pork tenderloin strips with salt and pepper, coating evenly.

Over medium-high heat, put the wok and 1 tablespoon of the canola oil, coating the wok well.  Add the pork and cook, stirring, for 3 or 4 minutes. Remove the pork to a plate and set aside.

Now turn the heat up to high and add the remainder of the canola oil. When the oil sizzles, add the onion and stir, cooking for 1 minute, then add the jalapeno pepper and bell peppers, stir, cooking for 1 minute more or until the bell peppers soften slightly.

Add the pork back into the wok and cook just until pork is heated through.

Now, add the broth-cornstarch slurry and bring to a gentle boil, stirring until mixture thickens, then remove from heat, stir in the tomatoes and cilantro.

Serve hot over cooked rice.