Pork Cabbage Stir-Fry

By Totlxtc

Ingredients

• 4 * 4 teaspoons cornstarch
• 1-1/2 * 1-1/2 teaspoons sugar
• 1/4 * 1/4 cup white wine or chicken broth
• 3 * 3 tablespoons reduced-sodium soy sauce
• 1 * 1 pound boneless pork loin, cut into 2-inch strips
• 4 * 4 teaspoons canola oil
• 1 * 1 cup thinly sliced carrots
• 2 * 2 garlic cloves, minced
• 1 * 1 teaspoon ground ginger
• 1-1/2 * 1-1/2 pounds Chinese or napa cabbage, thinly sliced
• * Hot cooked rice

Details

Servings 4

Preparation

Step 1

* In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside.
* 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.
* 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.


Nutritional Analysis: One serving (1 cup stir-fry mixture, calculated without rice) equals 312 calories, 12 g fat (3 g saturated fat), 63 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1 fat.