- 1 pound boneless pork loin
- 2 cloves garlic, minced
- 4 tablespoons soy sauce, divided
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1/2 to 1 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 cup chopped onions
- 1 cup coarsely chopped cabbage
- 1 cup coarsely chopped fresh spinach
- Hot cooked rice, optional
This recipe makes 6 servings.
Cut pork into 4-in. x 1/2-in. x 1/4-in.
strips; place in a bowl. Add garlic and 2
tablespoons soy sauce. Cover and refrigerate
2-4 hours.
Meanwhile, combine broth, cornstarch, ginger
and remaining soy sauce; mix well and set
aside.
Heat oil in a large skillet or wok on high;
stir-fry pork until no longer pink. Remove
and keep warm. Add carrots and celery;
stir-fry 3-4 minutes. Add onion, cabbage and
spinach; stir-fry 2-3 minutes. Stir broth
mixture and add to skillet along with pork.
Cook and stir until broth thickens, about
3-4 minutes.
Serve immediately over rice if desired.
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