Ingredients
2 T cornstarch
1 tsp sugar
1 tsp crushed red pepper
1/2 tsp salt
2/3 C –LS chicken broth
1/4 C rice vinegar
1/4 C-LS soy sauce
2 tsp dark sesame oil
1 lb pork tenderloin
1 T cornstarch
2 tsp vegetable oil
2 tsp peeled grated ginger root
2 cloves garlic - minced
4 C fresh broccoli flowerets
3 C sliced fresh mushrooms
1 T sesame seeds
1 1/2 C sliced green onions
6 C cooked rice
Vegetable cooking spray
Combine first 8 ingredients in a bowl; stir well, and set aside. Trim fat from pork, and cut in half lengthwise. Cut each half crosswise into thin slices.
Combine pork, 1 tablespoon cornstarch, and vegetable oil in a bowl; toss well.
Coat a large non stick skillet with cooking spray; place over medium-high heat until hot.
Add pork mixture; stir-fry 4 minutes or until browned. Remove pork from skillet; set aside. Add ginger root and garlic to skillet; stir-fry 30 seconds. Add broccoli; stir-fry 2 minutes. Add mushrooms and sesame seeds; stir-fry 2 minutes. Return pork to skillet. Add green onions and broth mixture; bring to a boil. Cook 1 minute or until thickened, stirring constantly.
(reduce rice to 1/2 C and save 2 Units)
