Pork and Broccoli Stir-Fry with Ginger

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  2 lb or 906g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Rice wine vinegar

  1 tsp or 5g

• Cornstarch

  1 tsp or 3g

• Broccoli

  Flower clusters, raw

  4 cup flowerets or 284g

• Peanut oil

  Salad or cooking

  100g

• Ginger

  Spices, ground

  11g

• Garlic

  Raw

  5 cloves, minced or 15g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Garlic

  Raw

  2 tsp or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 tsp or 10g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

Directions

1. Trim pork tenderloin and cut into short pieces, then cut the pieces into same-size strips;
2. Put pork strips into a bowl and mix with soy sauce, rice vinegar, and cornstarch; let it marinate while you prep other ingredients.
3. Mix soy sauce, ginger puree, garlic puree, chicken broth, sesame oil, and Golden Monkfruit Sweetener (or other sweetener) to make the cooking sauce.
4. Wash broccoli and cut into same size pieces, keeping some stem on each piece.
5. Cut slices of ginger root and cut large garlic cloves into slices to use for seasoning the oil.
6. Pre-heat the wok about one minute before adding the oil.
7. Add most of the peanut oil and let it heat until it looks shimmery, then add the garlic and ginger slices and cook about 30 seconds; remove as soon as you smell garlic. It's important to remove this before it gets brown or it can make the oil bitter.
8. Add broccoli to the hot wok and cook about 3 minutes, stirring often. (I like my broccoli still fairly crisp; cook longer if you want softer pieces of broccoli.)
9. Remove broccoli to a plate, add a tiny bit more oil and heat about 30 seconds, then add pork with marinating liquid and cook 3-4 minutes, stirring often, until it's firm and slightly browned.
10. Add the broccoli and cooking sauce and cook about 2 minutes longer, or until broccoli is as done as you prefer.