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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I've found stir-frying to be a good way of disguising vegetables that kids don't normally eat.Jo Groth, Plainfield, Iowa Ingredients:
1 pound pork tenderloin, trimmed |
1 cup reduced-sodium chicken broth |
1/4 cup reduced-sodium soy sauce |
1 tablespoon cornstarch |
1/2 to 1 teaspoon ground ginger |
1 garlic clove, minced |
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 |
Directions:
1. Partially freeze pork. Slice across the grain into 1/4-in. thick strips; set aside. Combine broth, soy sauce, cornstarch and ginger; set aside. In a large skillet that has been coated with cooking spray, stir-fry pork and garlic for 5 minutes or until lightly browned. Add carrots, celery, onion, cabbage and spinach; stir-fry for 3 minutes. Add broth mixture; cover and simmer for 3 minutes. Yield: 5 servings.
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