- 1 (1 1/2 pound) pork tenderloin, cut into 1/4-inch-thick slices
- 2 tablespoons sweet sherry
- 2 tablespoons soy sauce
- 1 cup beef broth
- 2 tablespoons white sugar
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 6 cups broccoli florets
- 1 cup water
- 2 tablespoons canola oil, divided
- 3 large cloves garlic, minced
- In a medium bowl, toss pork slices with sherry and 2 tablespoons of soy sauce until coated. Set aside. In a separate bowl, stir together the beef broth, sugar, remaining soy sauce, ginger and cornstarch.
- Place broccoli in a large skillet over high heat and pour in 1 cup of water. Cover and steam until tender but still crisp and bright green, about 4 minutes. Drain and transfer broccoli to a plate; set aside.
- Heat 1 tablespoon of oil in the same skillet over high heat until it begins to send up wisps of smoke. Add half of the pork slices; stir-fry until browned, 3 to 4 minutes. Transfer to the plate with the broccoli. Repeat the process with remaining pork and oil.
- Return the broccoli and pork to the skillet and add the garlic. Stir-fry for 2 minutes, until garlic is fragrant. Pour in the broth mixture and cook, stirring gently, for 1 minute or until thickened. Serve immediately.