Cookhacker.com recipe adapted from Martha Stewart

• 2 1/2 teaspoons vegetable oil
• 1 pork tenderloin, quartered lengthwise and thinly sliced OR boneless pork loin chops (about 1 pound total), thinly sliced
• 4 garlic cloves, minced
• 1 small onion, sliced
• 2 scallions, white and green parts separated and thinly sliced
• 4 oz sliced water chestnuts
• 1 carrot, julienned
• 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
• Sriracha Hot Chili Sauce, to taste (can substitute Frank's Hot Sauce)

Stir Fry Sauce

• 1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon cornstarch
1. Prepare stir-fry sauce by combining orange zest and juice, soy sauce, vinegar and cornstarch; set aside.
2. In a large nonstick skillet, heat 1 teaspoon oil over medium high heat. Working in two batches, stir fry pork until browned, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
3. Over medium heat, add remaining 1 1/2 teaspoons oil, garlic, onion, carrot and scallion whites to skillet. Cook, stirring frequently, until scallions and onions wilt, 2 to 3 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.
4. Add pork (with any juices) and water chestnuts and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Stir in Sriracha, to taste, and top with scallion greens.