Pork Tenderloin & Broccoli Stir-Fry

A free-styled stir fry, utilizing that delish Chinese pork. So freaking fantastic - I really should stir fry more often.

Some cooked pork tenderloin
vegetable oil
couple cloves garlic, minced
a nub of minced fresh ginger
a bunch of chopped broccoli florets
a couple of sliced carrots
a sliced red pepper
3/4 cup chicken stock
1/2 cup oyster sauce
2 tbsp tamari
4 tsp cornstarch
1 tbsp rice vinegar
2 green onions, sliced

(Cooked up some brown rice in some veggie stock to serve with).

Slice pork in desired pieces. Heat oil over highish heat; stir-fry pork until a bit browned. Transfer to plate.

Add garlic and ginger to pot - stir-fry over medium-high heat for 30 seconds. Add broccoli, carrots, red pepper and a bit of water; cover and steam until tender-crisp, about 3 minutes.

Return pork and any accumulated juices to wok. Whisk together stock, oyster sauce, soy sauce, cornstarch and vinegar; stir into wok and cook, stirring, until thickened, about 1 minute. Sprinkle with green onions.