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  11. 12 ounces pork tenderloin, cut into 1 1/2-inch-thick strips

  12. 4 green onions and tops, sliced

  13. 2 large cloves garlic, minced

  14. 1 tablespoon vegetable oil

  15. 2 cups broccoli florets

  16. 1 (15-ounce) can blackeyes or pinto beans, rinsed, drained

  17. 2/3 cup reduced-sodium beef broth

  18. 2 tablespoons reduced-sodium soy sauce

  19. 4 teaspoons cornstarch

  20. 1 1/2 cups halved cherry tomatoes

  21. Pepper, to taste

  22. 3 cups cooked rice, hot

Instructions Jump to Ingredients ↑

  1. Stir-fry pork, green onion, and garlic in oil in wok or large skillet over high heat until pork is browned, 3 to 5 minutes. Add broccoli and stir-fry 2 to 3 minutes. Add beans and cook, covered, over medium heat until broccoli is crisp-tender, 3 to 4 minutes.

  2. Mix beef broth, soy sauce, and cornstarch; add to skillet and heat to boiling. Boil, stirring constantly, until thickened, about 1 minute. Add tomatoes; cook 1 to 2 minutes longer. Season to taste with pepper.

  3. Serve over rice.

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