1 1-pound pork tenderloin, cut into 1-inch chunks
1 medium bunch broccoli, cut into flowerets with 2-inch stems
1/2 cup Chinese duck sauce*
2 tablespoons soy sauce
1 tablespoon vinegar
1 1/2 teaspoons cornstarch
1/2 teaspoon ground ginger
/18 teaspoon crushed red pepper
In 3-quart casserole, cook pork, covered, 2 to 3 minutes until beginning to brown. Add broccoli and 2 tablespoons water; cook, covered, 5 to 7 minutes until pork is no longer pink and broccoli is tender-crisp, stirring once halfway through cooking.
In 1- cup glass measure, stir duck sauce, next five ingredients, and 2 tablespoons water until smooth. Cook on High 1 to 2 minutes until thickened, stirring once. Stir into pork mixture in casserole. If you like, garnish with red or green pepper strips. Makes 4 servings.
VARIATIONS: Stir in any of the following—sliced water chestnuts, pineapple chunks, canned mushrooms, radishes, or baby corn.
*Available in Oriental food section of supermarket. Or used apricot basting sauce (Saucy Susan).
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