Instructions: Cook rice as directed on package. Keep warm.

In medium bowl, combine broth. soy sauce, five-spice powder, ginger root and garlic; mix well. Add pork slices. Cover; refrigerate at least 1/2 hour or up to 6 hours.

When ready to prepare, drain pork, reserving marinade. Add cornstarch to marinade; blend well. Set aside.

Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook and stir 2 to3 minutes or until no longer pink. Add pea pods. bell pepper and corn nuggets; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

Add cornstarch mixture; cook until thickened and bubbly, stirring constantly. Serve over rice.

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