Pork & Broccoli Stir-Fry

Brown Rice (prepared for 4 people according to package directions)

· 2 tablespoons dry sherry, divided

· 2 tablespoons lower-sodium soy sauce, divided

· 1 pound chicken or pork cut diagonally across grain into thin slices

· 1/2 cup lower-sodium chicken broth

· 1 tablespoon corn starch

· 1 tablespoon hoisin sauce

· 1/2 teaspoon crushed red pepper

· 2 tablespoons canola oil, divided

· 1 tablespoon ground ginger

· 2 teaspoons minced garlic

· 4 cups chopped broccoli florets

· ¼ cup water

· 1 cup mushrooms

· 1/3 cup sliced green onions

· Black pepper to taste


Preparation

1. Cook rice according to directions.

2. While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and chicken/pork, let sit. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, corn starch, hoisin, and Sriracha, set aside.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat mixture; sauté 3 minutes or until browned. Remove meat from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions and mushrooms; cook 1 minute, stirring constantly. Add broth mixture and meat mixture; cook 2 minutes or until meat is thoroughly heated and sauce is slightly thick. Serve chicken/pork mixture over rice.