3 tbsp. dark brown sugar
1/3 c. cornstarch
2 tsp. fresh minced ginger root
4 garlic cloves, crushed
1/2 c. soy sauce
1/4 tsp. red hot sauce
3 tbsp. white vinegar
2 1/2 c. broth

Combine all ingredients except broth in a blender, cover and process until smooth. Pour into jar - add broth and shake. (You may store in refrigerator for up to 2 weeks).

1 lb. boneless pork or loin, trimmed
1 c. stir fry sauce
2 tbsp. cornstarch
1 bunch broccoli (1 1/2 lbs.)
Salad oil
1 pt. cherry tomatoes, halved

Cut pork in thin slices. In small bowl, toss meat with 1/4 cup sauce and cornstarch, set aside. Cut broccoli into flowerettes, slice stalks, set aside. Heat wok or skillet, add 3 tablespoons oil and heat until hot (not smoking). Cook a few pieces and stir fry until browned and crispy. Remove meat and keep warm. Continue with remaining pork. Add broccoli; stir fry until it turns bright green (about 4 minutes). Add tomatoes - return pork to wok - stir to mix and combine, add remaining sauce.