PORK AND BROCCOLINI STIR-FRY WITH KIMCHI

Serve over rice.

1-1/4 cups low-sodium

chicken broth 1 tablespoon cornstarch 1 tablespoon low-sodium

soy sauce

1 pound pork tenderloin (may substitute thinly cut chicken or beef sirloin)

⅛ teaspoon kosher salt 3 tablespoons canola oil 1 medium onion, thinly

sliced into half moons 8 ounces broccolini (tough ends trimmed), large stalks halved lengthwise

2 cloves garlic, minced One 2-inch piece peeled, grated or minced fresh ginger root (about 1 tablespoon)

10 ounces store-bought kimchi, chopped (1 cup)

2 teaspoons gochujang or 1 teaspoon Sriracha, or more as needed

2 large scallions (white and green parts), thinly sliced

Whisk together the broth, cornstarch and soy sauce in a liquid measuring cup, until the cornstarch has dissolved.

Cut the pork crosswise into medallions ¼ inch thick, then cut each medallion in half. Sprinkle the pork with the salt.

Heat 1 tablespoon of the oil in a large skillet or wok over a medium-high heat. Add half the meat and cook for about 2 minutes, stirring once or twice until it has browned. Repeat with another tablespoon of oil and the remaining pork, transferring the meat to a plate once it has browned.

Add the remaining tablespoon of oil to the skillet. Then add the onion and broccolini; cook for 3 minutes, or until they have softened slightly and are charred in spots, then stir in the garlic and ginger; cook for 30 seconds more.

Give the broth mixture a quick stir to reincorporate, then add it to the pan. Increase the heat to high and cook for 1 to 2 minutes, stirring to form a slightly thickened sauce. Stir in the pork with any accumulated juices, the kimchi and the gochujang or Sriracha; cook for 2 minutes, until just warmed through and the pork and broccolini are evenly coated. Taste, and add more gochujang or Sriracha, as needed.

Stir in the scallions. Serve hot.Makes 4 to 6 servings.

Per serving (based on 6): 200 calories, 20 g protein, 10 g carbohydrates, 9 g fat, 1 g saturated fat, 50 mg cholesterol, 590 mg sodium, 3 g dietary fiber, 2 g sugar

PHOTO FOR THE WASHINGTON POST BY DEB LINDSEY. FOOD STYLING FOR THE WASHINGTON POST BY BONNIE S. BENWICK Pork and Broccolini Stir-Fry with Kimchi.