Whisk together grated fresh ginger, teriyaki sauce, orange juice concentrate, chicken broth and pepper flakes in medium-size bowl until well blended. Stir in the cornstarch until smooth and well blended.
Slice pork crosswise into 1/2-inch-thick medallions. Slice medallions into strips, about 3 x 1/4 inch. Heat 1 tablespoon oil in large nonstick skillet over high heat. Add the pork strips, working in batches to avoid crowding if necessary, and half the garlic; stir-fry until pork is browned, about 5 minutes. Remove to plate and keep warm.
Heat the remaining oil in the skillet. Add the snow peas, remaining garlic and the carrots; stir-fry over medium-high heat for 2 minutes or until carrots start to soften. Return meat to skillet; toss with vegetables to combine.
Rewhisk stir-fry sauce. Add sauce to the skillet; cook, stirring occasionally, for 3 to 5 minutes or until the sauce is thickened and clear. Serve the pork stir-fry over hot cooked rice, if desired. Makes 4 servings.