1 lb Pork Loin
1 clove garlic
2 small onions
1 can waterchesnuts
1 Tbs Soy Sauce
2 tsp. Cornstarch
1/2 tsp. cayenne
2 Tbs Vegetable oil
3 C. broccoli flowerets
1/4 C. Chicken Broth
1/2 C. Peanuts
Slice pork into 1/8" thick strips. Mix garlic, soysauce, cornstarch and cayenne in glass, stir in pork. Cover and refrigerate 20 minutes. Heat skillet over high heat 1-2 mintues, add oil, then pork. Stirfry 5-6 mintues or until pork is no longer pink. Add onions, broccoli, and waterchesnuts to pork. Stirfry 2 mintues. Stir in broth, heat to boiling over high heat. Stir in peanuts. Serve with rice.
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