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3-Cups broccoli, chopped in 1" pieces
3/4 cup fat-free, low sodium chicken broth
1/2 cup chopped scallions
2tablespoons chopped garlic
2 tablesppons peed, chopped fresh ginger
2 teaspoons olive oil
1 cup chopped yellow onion
1 red bell pepper, halved, seeded and diced
1 pound boneless pork tenderloin, cut into thin strips, 1/2' wide 2 inches long (see note)
1tablespoon low sodium soy sauce
1tablespoon toasted sesame seeds
Directions: Steam the broccoli for about 2 minutes, until it's bright green but still firm. Drain, rinse with cold water top stop cooking, and drain again. (if using frozen broccoli, thaw the broccoli, but omit this cooking step.)
Combine 1/2 cup of the broth with the scallions, garlic, and ginger in a food processor or blender and pulse until the mixture is minced. Set it aside.
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the yellow onion and bell pepper, and cook for 5 minutes, or until the vegetables are just tender. transfer the vegetables to a bowl and cover with a towel to retain heat.
Add the remaining olive oil to the pan over medium-high heat. Add the scallion mixture and cook for about 1 minute, stirring constantly. Add the pork strips and soy sauce to the skillet and cook for 4 minutes, or until the pork is bearly done. Add the remaining 1/2 cup of broth and bring to a boil.
Add the broccoli to the skillet and cook, stirring, for about 3 minutes, or until the broccoli is cooked through. Add the onion and bell pepper back to the skillet. Divide the stir-fry among 4 dinner plates and garnish with sesame seeds.
Note: It's easier to slice portk thinly if you place it in the freezer for about 30 minutes first