• Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. • In a small bowl, whisk together soy sauce, hoisin, ponzu, half the garlic powder, and 2 tsp sugar (all the garlic powder and 4 tsp sugar for 4 servings); set aside.

• In a small pot, combine rice, 1 1⁄4 cups water(2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, pat pork dry with paper towels. Thinly slice crosswise. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add broccoli and cook, stirring often, until browned and tender, 4-7 minutes. TIP: Lower heat to medium if broccoli begins to brown too quickly! • Stir in pork and a pinch of salt and pepper. Cook, stirring often, until cooked through, 3-5 minutes. • Add soy sauce mixture and cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat.

• Fluff rice with a fork. • Divide rice between bowls; top with pork and broccoli stir-fry. Serve. ***Pork is fully cooked when internal temperature reaches 145°.***