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.