3/4 cup low sodium chicken broth
2 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Tablespoon Asian chili-garlic sauce
1 teaspoon sesame oil
1 (16 ounce) pork tenderloin, cut crosswise into 1/2 inch thick slices, each slice cut into 1/2 inch thick strips
3 Tablespoons vegetable oil
1 pound broccoli, florets cut into 1 inch pieces, stalks trimmed, peeled and sliced 1/4 inch thick
1 Tablespoon grated fresh ginger
1 garlic clove, minced

Whisk 1/2 cup broth, soy sauce, 1 tablespoon cornstarch, chili-garlic sauce and sesame oil together in bowl; set aside. Toss pork, 1 Tablespoon vegetable oil, and remaining 1 Tablespoon cornstarch together in bowl. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate. Repeat with 2 teaspoons vegetable oil and remaining pork.

Heat remaining 2 teaspoons oil in now-empty skillet until just smoking. Add broccoli and cook until bright green, about 1 minute. Add remaining 1/4 cup chicken broth and cook, covered, until broccoli is tender, about 3 mintes. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in soy sauce mixture and cook until thickened, about 2 minutes. Return pork and any accumulated juices to skillet and cook until heated through, about 1 minute. Serve.

Cook’s Country, February/March 2012