Stir-Fried Pork with Broccoli and Cashews

I love stir fries, and this is a great recipe from my mother-in-law, Ruth Wallace.

4 cups vertically sliced sweet onion

2 cups small broccoli florets

1 (1lb) port tenderloin, cut into thin slices

1/4 teaspoon crushed red pepper

1/2 cup chopped green onions

1 tbs. sugar

1 tbs. minced peeled fresh ginger

3 garlic cloves, minces

1/2 cup fat-free less-sodium chicken broth

3 tbs. low sodium soy sauce

1/2 cup chopped dry-roasted cashews

2 tbs. dark sesame oil

2 cups hot cooked rice.

1. Place a large non stick skillet coated with cooking spray over medium-high heat.  Add sweet onion; cook 8 minutes, stirring occasionally.  Remove the sweet onion from pan; place in a bowl.  Recoat pan with cooking spray.  Add broccoli; stir-fry 3 minutes.  Add broccoli to sweet onion.  Recoat pan with cooking spray.  Add pork and red pepper; stir-fry 4 minutes or until pork loses its pink color. 
2. Reduce heat. Stir in the green onions, sugar, ginger and garlic, and cook 30 seconds, stirring constantly.  Stir in onion mixture, chicken broth, soy sauce, and cashews; cook 1 minute.  Drizzle with sesame oil.  Serve with rice.  Yield 4 servings (serving size; 1 1/2 cups stir-fry.  Serve with rice.