Serves 2 generously

2    tablespoons soy sauce (low sodium)

½   lb pork loin, thinly sliced across the grain and cut into julienne strips

1    bunch broccoli

4    tablespoons vegetable oil

1    large garlic clove, finely chopped

1    (2-inch) piece peeled fresh ginger, thinly sliced and cut into julienne strips

½   teaspoon dried hot red pepper flakes

½   cup chicken broth

Stir together 1 tablespoon soy sauce, and pork.

Cut broccoli into small florets.  Peel and cut tender sections of stems (top halves) into thin slices.

Heat a wok or nonstick skillet over high heat until a bead of water dropped on a cooking surface evaporates immediately.  Add 2 tablespoons oil, swirling wok to coat evenly, and heat until hot but not smoking.  Add pork mixture and stir-fry until cooked through, 2 minutes.  Transfer to a bowl and wipe wok clean.

Heat wok and add remaining 2 tablespoons oil in same manner.  Add garlic, ginger, and red pepper flakes and stir-fry 30 seconds.  Add broccoli and stir-fry 2 minutes.  Add ¼ cup chicken broth and cook, covered, 1 minute, or until broccoli is crisp-tender.

Stir together remaining tablespoon soy sauce, remaining ¼ cup broth, then add to pan with pork and stir-fry for 1 minute.