Tender pork strips stir-fried with cabbage and Asian sauces for a quick and tasty dish.

Ingredients

  • 6 cups cabbage, cut into 1-inch pieces
  • 3 teaspoons canola oil, divided
  • 4 medium carrots, julienned
  • 1 pound pork tenderloin, cut into 3/4-inch cubes
  • 2 tablespoons minced gingerroot 1 cup reduced-sodium chicken broth, divided
  • 1/4 cup reduced-sodium soy sauce
  • 4 teaspoons cornstarch hot cooked rice

Directions

  1. In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon hot oil for 1-2 minutes. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
  2. Stir-fry the 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.
  3. Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Return cabbage and carrots to skillet. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve over rice if desired.