Pork and Vegetable Stir-fry

Cut pork tenderloin crosswise into 3 pieces. Cut each piece lengthwise in half, then cut lengthwise into thin slices. In medium bowl, toss pork with vinegar and 1 tablespoon soy sauce. In small bowl, mix 2 tablespoons soy sauce with broth, ginger, honey, cornstarch, and garlic until blended. Set aside. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add peas, pepper, and green onions and cook 7 to 8 minutes or until lightly browned and tender-crisp, stirring frequently. Transfer vegetables to bowl. In same skillet, heat remaining 2 teaspoons oil until hot. Add pork mixture and cook about 2 minutes or until pork just loses its pink color, stirring constantly. With slotted spoon, transfer pork to bowl with vegetables. Stir broth, then add to skillet; heat to boiling. Boil 1 minute or until slightly thickened. Return pork and vegetables to skillet; stir until heated through. Serve with rice if you like.