one 14 1/2 ounce can of chicken broth 2 tablespoons of cornstarch 1 tablespoon of soy sauce 4 green onions with tops, finely diced 1 pound of pork tenderloin, trimmed 1 tablespoon of vegetable oil 1 clove garlic, minced 1 1/2 pounds of fresh broccoli, cut into bite size pieces, about 7 cups 2 tablespoons of sliced pimiento, drained hot cooked rice 2 tablespoons of sesame seed, lightly toasted
Combine the chicken broth, cornstarch and soy sauce in small bowl, blend well. Stir in green onions, seta side. Cut pork tenderloin lengthwise into quarters cut each quarter into bite size pieces. Heat oil in wok or heavy skillet over medium high heat. Add pork and garlic, stir fry 3 - 4 minutes or until pork is tender. Remove pork, keep warm. Stir broth mixture, add to wok with broccoli. Cover and simmer over low heat for 8 minutes. Add the cooked pork and pimiento to wok, cook just until the mixture is hot, stirring frequently. Serve over rice, if desired. Sprinkle with sesame seed. garnish as desired. Makes 6 servings
