Pork and Broccoli Stir Fry

3/4 lb pork loin cut into strips
3 cups broccoli, cut into small florets
1 small carrot peeled and thinly sliced or 1 small can water chesnuts, drained
1 small yellow onion, sliced
2 teaspoons chopped garlic
1/2 teaspoon grated ginger
1 tablespoon Canola oil

Sauce:

6 tablespoons reduced-sodium soy sauce
2 tablespoons white wine
1/2 cup water
1 1/2 cups chicken broth
2 tablespoons plus 1 teaspoon cornstarch
4 teaspoons Hoisin sauce
1/8 teaspoon sugar
1/8 teaspoon crushed red pepper flakes

Pour 1/2 tablespoon oil in a big skillet and heat over medium-high temperature. Add the carrots and cook stirring for about 2 minutes. Add the broccoli, onion, garlic and ginger and continue cooking for 3 minutes. Remove the vegetables from the skillet.

 Add 1/2 tablespoon oil to the skillet, heat up and cook the meat until is slightly browned. Add the combined sauce ingredients and cook to thicken the sauce. Immediately, add the vegetables and cook for 2 more minutes to blend flavors and heat up. Vegetables should be tender and crunchy at the same time.

Serve over hot rice.

Makes 4 servings

Note: If using water chestnuts instead of carrots, add them at the end, when you add the vegetables to the thickened sauce.