From Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that's brimming with fresh-from-the-garden flavor. It's a tasty way to make the most of seasonal produce--from your backyard veggie patch or the farmers market.

Ingredients

• 1 pound boneless pork loin, cut into 3/4-in. cubes
• 2 cups julienned zucchini
• 1/2 pound fresh mushrooms, sliced
• 1 medium onion, cut into wedges
• 1 cup julienned green pepper
• 1 tablespoon cornstarch
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon cold water
• 1/4 teaspoon garlic powder
• hot cooked rice

Directions

1. In a large skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add the zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender.
2. In a small bowl, combine the cornstarch, soy sauce, water and garlic powder until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.