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Ingredients
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    1/2  pound 
    lean boneless pork
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    3/4  cup 
    reduced -sodium chicken broth
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    1   tablespoon 
    cornstarch
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    2   tablespoons 
    reduced-sodium soy sauce
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    2   tablespoons 
    dry sherry or water
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    1/8  teaspoon 
    crushed red pepper
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    Nonstick spray coating
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    1   
    medium onion, sliced
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    1  10  ounce 
    package frozen cut broccoli, thawed and well drained
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    1   
    clove garlic, minced
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    1/2  teaspoon 
    grated fresh ginger
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    1 - 2   teaspoons 
    cooking oil
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    1/2  cup 
    sliced water chestnuts
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    1 1/2  cups 
    hot cooked white or brown rice

Directions
1.
Partially freeze meat. Thinly slice across the grain into bite-size strips.
2.
Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
3.
Spray a wok or large skillet with nonstick spray coating. Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender. Remove vegetable mixture from wok.
4.
Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
5.
Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
6.
Return vegetables to wok. Add water chestnuts and stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Makes 3 servings.
Nutrition information
Per Serving: cal. (kcal) 284, Fat, total (g) 5, chol. (mg) 49, sat. fat (g) 1, carb. (g) 35, fiber (g) 4, pro. (g) 23, vit. A (IU) 1846, vit. C (mg) 48, sodium (mg) 603, calcium (mg) 81, iron (mg) 3, Vegetables () 2, Starch () 2, Very Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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