Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce

Ingredients

• 1 lb. pork tenderloin
• 2 T soy sauce
• 1 T unseasoned rice vinegar
• 1 T cornstarch
• 4 cups broccoli flowerets, cut into same size pieces
• 1 T peanut oil
• 5 slices fresh ginger root
• 5 sliced garlic cloves
• 2 tsp. ginger puree
• 2 tsp. garlic puree
• 1/4 cup chicken stock
• 1 T Hoisin sauce
• Pinch of red pepper flakes

Directions

1. Cut away any visible fat from the pork chops, then slice the meat into strips about 1/2 inch thick and 2-3 inches long. In a bowl, mix the soy sauce, rice vinegar, and cornstarch, then add the pork and toss until the pieces are coated. Set it aside to marinate while you get the rest of the ingredients ready.
2. Rinse the broccoli and cut it into evenly sized flowerets, leaving a few inches of stem attached to each piece. If you are using ginger and garlic puree, stir them together with the chicken stock, Hoisin sauce, and Sriracha sauce or pepper flakes. If you are using freshly minced ginger and garlic instead, leave them out of the sauce so they can cook briefly on their own.
3. Before you start cooking, make sure every ingredient is ready, along with your turner and serving plate. Set a wok over a high flame or hot burner for about 1 minute, until you can feel strong heat when holding your hand above it.
4. Pour in 1 T peanut oil and warm it until it shimmers. Add the garlic and ginger root slices and cook for 30 seconds to one minute, only until their aroma comes up. Take out every piece of ginger and garlic carefully, since any bits left behind can turn the oil bitter.
5. Add the broccoli and stir-fry, moving it around often, for about 3 minutes, until it becomes bright green and is just starting to soften. Transfer the broccoli to a plate.
6. If the pan needs it, add a bit more oil and heat it for about 30 seconds. Add the pork along with its marinade, then stir-fry for about 3-4 minutes, until the pork feels firm and has a little browning. If you are using freshly minced garlic and ginger, add them now and cook for about 1 minute.
7. Return the broccoli to the wok and pour in the sauce. Cook for about 2 minutes more, stirring until the pork and broccoli are coated and the sauce has lightly thickened. There will not be a large amount of sauce. Serve hot.