Thai Curry Stir Fry

1 cup chicken broth
1 TBSP soy sauce
2 tsp corn starch
2 tsp curry powder
1/4 tsp crushed red pepper
1 lb boneless pork
1/2 medium onion, cut into slivers
2 cloves garlic, minced
3 cups broccoli floweret's
1 cup grated carrots
1 tsp oil
3 cups hot cooked rice
1/4 cup dry roasted peanuts

Stir together broth, soy sauce, cornstarch, curry powder, & red pepper. Set aside. Trim fat from pork. Thinly slice across the grain into bite size pieces. Set aside. Lightly coat a nonstick wok or large skillet with cooking spray. Heat over medium-high heat. Stir fry onion & garlic for 1 min. Remove from wok. Add broccoli & carrots to wok. Stir fry 2-3 min. or until tender crisp. Remove from wok. Add oil to wok. Stir fry pork, half at a time, for 1-3 min or until no longer pink. Return all pork to wok . Stir broth mixture & add to wok. Cook & stir until broth is boiling & slightly thickened. Return all vegetables to wok & heat through. Serve pork mixture over hot cooked rice. Sprinkle with peanuts.