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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 pound boneless pork loin |
2 garlic cloves, minced |
4 tablespoons reduced-sodium soy sauce, divided |
2 tablespoons cornstarch |
1/2 to 1 teaspoon ground ginger |
1 cup reduced-sodium 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 large resealable plastic bag. Add garlic and 2 tablespoons soy sauce; seal bag and turn to coat. Refrigerate for 2-4 hours.
2. In a small bowl, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside.
3. Heat oil in a large skillet or wok over high heat; stir-fry pork until no longer pink. Remove and keep warm. Stir-fry carrots and celery for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry 2-3 minutes longer.
4. Stir cornstarch mixture; stir into vegetables. Return pork to the pan. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve with rice if desired. Yield: 6 servings.
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