Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Ingredients:
sauce, hoisin, ready-to-serve
sugars, brown
soy sauce made from soy (tamari)
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
pork, fresh, loin, tenderloin, separable lean only, raw
cornstarch
oil, corn, peanut, and olive
oil, sesame, salad or cooking
ginger root, raw
broccoli, raw

Directions:
Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
Combine the pork and cornstarch in a bowl.
Mix until the cornstarch evenly coats the pork; set aside.
Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat.
Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch.
Remove pork to a plate lined with paper towels to drain, reserving the oil.
Add the ginger to the skillet; cook and stir for 30 seconds.
Stir in the broccoli and cook until tender.
Return the pork to the skillet and pour in the sauce; toss to coat.
Cook until all ingredients are hot.