Oriental Pork Cabbage Stir-Fry

Added On: Wednesday, August 15, 2007 | In Stir-Fries Recipes

Rated by 1 users

Cooking time: 20 minutes
Servings: 1 day
Cuisine: None
Type: -
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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

Procedure

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.