Asian Pork Cabbage Stir-Fry

By Totlxtc

Ingredients

• 6 * 6 cups chopped cabbage, cut into 1-inch pieces
• 3 * 3 teaspoons vegetable oil, divided
• 4 * 4 medium carrots, julienned
• 1 * 1 pork tenderloin (1 pound), cut into 3/4-inch pieces
• 2 * 2 tablespoons minced fresh gingerroot
• 1 * 1 cup reduced-sodium chicken broth, divided
• 1/4 * 1/4 cup reduced-sodium soy sauce
• 4 * 4 teaspoons cornstarch
• * Hot cooked rice, optional

Preparation

Step 1

* In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
* In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.
* Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.


Nutritional Analysis: One serving (2 stir-fry, calculated without rice) equals 252 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 855 mg sodium, 19 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.