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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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That trio inspired delicious dishes like this hearty skillet dinner. When we get a taste for stir-fry, this dish really hits the spot. -Helen Carpenter, Albuquerque, New Mexico. Ingredients:
1 pound boneless pork loin |
2 garlic cloves, minced |
4 tablespoons soy sauce, divided |
2 tablespoons cornstarch |
1/2 to 1 teaspoon ground ginger |
1 cup chicken broth |
1 tablespoon canola oil |
1 cup thinly sliced carrots |
1 cup thinly sliced celery |
1 cup chopped onion |
1 cup coarsely chopped cabbage |
1 cup coarsely chopped fresh spinach |
hot cooked rice, optional |
Directions:
1. Cut pork into 4-in. x 1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours.
2. Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink.
3. Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired. Yield: 6 servings.
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