1 cup long grain rice
1/4 tsp salt
2 tsp vegetable oil
1/2 lb well-trimmed pork tenderloin, cut into 1/2 inch wide strips
2 red bell peppers, cut into thin strips
2 tsp grated fresh ginger
1 clove garlic, minced
16 oz bag frozen broccoli florets
1 1/2 cups chicken broth
1/4 tsp red pepper flakes
1 tsp cornstarch
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 cup sliced scallions
1. In medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and salt. Reduce to a simmer, cover and cook until the rice is tender, about 17 minutes. (you can use chicken broth instead of water for more flavorful rice).
2. In a large skillet or wok, heat 1 tsp of oil until hot but not smoking over a medium high heat. Add the pork and cook, stirring, until browned about 5 minutes. With a slotted spoon, transfer pork to a plate.
3. Add the remaining 1 tsp oil to the skillet along with the bell peppers, ginger and garlic. Cook, stirring until the peppers are crisp tender, about 2 minutes. Add the broccoli, broth and red pepper flakes. Bring to a boil, reduce to a simmer and cook until the peppers and broccoli are tender, about 5 minutes.
4. In a small bowl, combine the cornstarch, soy sauce, and vinegar. Return the pork to the wok and add the cornstarch mixture and scallions to the wok and bring to a boil. Cook, stirring, until the sauce is slightly thickened and the pork is cooked through, about 2 minutes. Serve the pork over your rice.