Gingery Pork-and-Broccoli Stir-Fry

Name: Gingery Pork-and-Broccoli Stir-Fry
Ingredients: 1/4 cup reduced-sodium soy sauce; 3/4 cup low-sodium chicken broth; 2 tablespoons fresh lime juice; 4 teaspoons cornstarch; 1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise; Kosher salt and freshly ground pepper; 2 tablespoons packed light-brown sugar; 1/4 cup safflower oil; 1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise; 1 small onion, halved and thinly sliced; 8 cloves garlic, smashed and peeled; 2 tablespoons minced fresh ginger (from a 2-inch piece); 1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes; 1 can (8 ounces) sliced water chestnuts, drained; Steamed rice, for serving (optional)

"Our take on the iconic Chinese takeout dish swaps out the beef for pork tenderloin -- it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can apply it to all kinds of vegetables and proteins...."

INGREDIENTS

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1/4 cup reduced-sodium soy sauce

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3/4 cup low-sodium chicken broth

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2 tablespoons fresh lime juice

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4 teaspoons cornstarch

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1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise

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Kosher salt and freshly ground pepper

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2 tablespoons packed light-brown sugar

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1/4 cup safflower oil

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1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise

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1 small onion, halved and thinly sliced

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8 cloves garlic, smashed and peeled

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2 tablespoons minced fresh ginger (from a 2-inch piece)

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1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes

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1 can (8 ounces) sliced water chestnuts, drained

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Steamed rice, for serving (optional)

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