Prenatal Pork Stir-Fry with Vegetables

In a small bowl, whisk together the low-sodium soy sauce, chicken broth, and cornstarch until smooth. Set the sauce aside.

Heat half of the vegetable oil (1/2 tablespoon) in a large skillet or wok over medium-high heat.

Add the sliced pork tenderloin to the skillet. Cook, stirring frequently, for 5 to 6 minutes until the pork is completely cooked through with no pink remaining. Remove the pork from the skillet and set aside on a clean plate.

Add the remaining vegetable oil (1/2 tablespoon) to the same skillet. Add the broccoli florets, sliced red bell pepper, and sliced carrots.

Stir-fry the vegetables for 4 to 5 minutes until tender-crisp.

Add the minced garlic and grated ginger directly to the vegetables, cooking for about 1 minute until fragrant.

Return the cooked pork and any resting juices back into the skillet with the vegetables.

Give the soy sauce mixture a quick stir and pour it into the skillet. Bring the contents to a simmer, stirring constantly, until the sauce thickens and coats the pork and vegetables evenly, about 2 minutes.

Remove the skillet from the heat, stir in the sesame oil, and serve immediately over warm cooked white rice.