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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The ginger comes through nicely in this colorful stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. Marcie Nor of Macungie, Pennsylvania Ingredients:
4 teaspoons cornstarch |
1-1/2 teaspoons sugar |
1/4 cup white wine or chicken broth |
3 tablespoons reduced-sodium soy sauce |
1 pound boneless pork loin, cut into 2-inch strips |
4 teaspoons canola oil |
1 cup thinly sliced carrots |
2 garlic cloves, minced |
1 teaspoon ground ginger |
1-1/2 pounds chinese or napa cabbage, thinly sliced |
hot cooked rice |
Directions:
1. In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside.
2. In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted.
3. Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
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