pounds fresh broccoli, cut into bite-size pieces (about 7 cups)
2
tablespoons sliced pimiento, drained
Hot cooked rice (optional)
2
tablespoons sesame seeds, lightly toasted
Combine chicken broth, cornstarch and soy sauce in small bowl; blend well. Stir in green onions; set aside. Cut pork tenderloin lengthwise into quarters; cut each quarter into bite-size pieces. Heat oil in wok or heavy skillet over medium-high heat. Add pork and garlic; stir-fry 3 to 4 minutes or until pork is tender. Remove pork; keep warm. Stir broth mixture; add to wok with broccoli. Cover and simmer over low heat 8 minutes. Add cooked pork and pimiento to wok; cook just until mixture is hot, stirring frequently. Serve over rice, if desired. Sprinkle with sesame seeds. Garnish as desired.
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