Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pork tenderloin -- or roast
   8                    green onions
   1                    bell pepper -- red or green
   1 1/2  cups          broccoli -- fresh
   1      large         onion
  12                    pea pods
   3      tablespoons   peanut oil -- --sauce---
   2                    garlic cloves -- sliced
   2      slices        fresh ginger root -- chopped
     1/4  teaspoon      red pepper flakes -- crushed
   2      tablespoons   hot water
   2      teaspoons     sugar
   4      tablespoons   soy sauce -- low sodium
   6      tablespoons   catsup -- * see note

Preparation:

* substitute 8 tablespoons hoisin sauce in place of the catsup and soy sauce if you prefer, or make a mixture of all three ingredients to equal about 9 tablespoons. Cut pork into narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze pork first for easier cutting). Cut green onions, bell pepper, broccoli and onion into 1 inch pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce; set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from skillet and keep warm. Add more oil if needed and stir-fry all vegetables tender crisp. Add pork and sauce to mixture; cook until thickened. Serve with hot boiled rice. NOTE: I also have used this recipe and substituted lean beef for the pork. Recipe by: Jo Merrill "From The Best of Country Cooking"