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Ingredients
- 1 pound boneless pork loin or pork tenderloin
- 2 garlic cloves, minced
- 4 T. soy sauce, divided
- 1 cup chicken broth
- 2 T. cornstarch
- 1/2 to 1 tsp. ground ginger
- 1 T. cooking 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
- Can add more cabbage and spinach.
Details
Servings 6
Preparation time 20mins
Cooking time 45mins
Preparation
Step 1
1. Cut pork into 4-in. x 1/2-in. x 1/4-in. strips; place in bowl. Add garlic and 2 T. soy sauce. Cover and refrigerate 2-4 hours.
2. Combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside.
3. Heat oil in large skillet or wok on high; stir-fry pork until no longer pink. Remove and keep warm.
4. Add carrots and celery to skillet or wok and stir-fry 3-4 minutes.
5. Add onion, cabbage and spinach; stir-fry 2-3 minutes.
6. Stir broth mixture and add to skillet or wok with pork. Cook and stir until broth thickens, about 3-4 minutes.
7. Serve immediately over rice if desired.
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