one of our favorites
1 lb. pork tenderloin (2 boneless pork loin chops were perfect)
2 T soy sauce
1 T dry sherry
1 T cornstarch (or arrowroot starch)
4 cups broccoli flowerets, cut into same size pieces
1-2 T peanut oil (depending on your pan)
4-5 slices fresh ginger root
4-5 sliced garlic cloves
2 tsp. ginger puree (also called ground ginger, or use finely minced fresh ginger root)
2 tsp. garlic puree (also called ground garlic, or use finely minced garlic cloves)
1/4 cup chicken stock
1 T Hoisin sauce
pinch of red pepper flakes or a few shakes or Sriracha sauce
Trim all visible fat from pork chops and cut into strips about 1/2 inch thick and 2-3 inches long. Combine soy sauce, dry sherry, and cornstarch in bowl and add the pork strips. Stir to coat pork and let marinate while you prep the other ingredients.
Wash broccoli and cut into same-sized flowerets, keeping a few inches of stem on the pieces. If using ginger and garlic puree, combine with chicken stock, Hoisin sauce, and hot sauce or pepper flakes. (If using freshly minced ginger and garlic, keep them out of the sauce so they can have a minute or so of extra cooking time.)
Have all ingredients ready and turner and serving plate ready before you begin to stir-fry.
Heat wok over high flame or hot burner about 1 minute, until it feels hot if you put your hand over the wok. Add 1 T peanut oil and heat until the oil looks shimmery, then add garlic and ginger root slices and cook 30 seconds to one minute, just until you start to smell the garlic and ginger. Be careful to remove every bit of ginger and garlic or it will make the oil taste bitter.
Add broccoli and stir-fry, stirring often, for about 3 minutes, or until broccoli turns bright green and is barely getting tender. Remove broccoli to a plate. Add a bit more oil if needed, heat about 30 seconds, then add pork and marinating liquid. Stir-fry pork about 3-4 minutes, until it's firm and slightly browned. (If using freshly minced garlic and ginger, add now and cook about 1 minute.) Add broccoli and sauce and cook about 2 minutes more, stirring until meat and vegetables are coated with sauce and sauce is slightly thickened. (There will not be a huge amount of sauce.) Serve hot.