Steps:
- Stir together 1 tablespoon soy sauce, Sherry and 1 teaspoon cornstarch and stir in pork. Cut roccoli into small florets. Peel and cut tender sections of stems (top halves) into thin slices. Heat a wok or nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons oil, swirling to coat evenly, and heat until hot but not smoking. Add pork mixture and stir-fry until cooked through, 2 minutes. Transfer to a bowl and wipe wok clean. Heat wok and add remining 2 tablespoons oil in same manner. Add garlic, ginger and red pepper flakes and stir-fry 2 minutes. Add 1/4 cup chicken broth and cook, covered, 1 minute or until broccoli is crisp-tender. Stir together remaining 1/4 cup broth, remainin teaspoon cornstarch and sugar, then add to pan with pork and stir-fry 1 minute.
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