PORK CHOW MEIN

FOR THE PORK:
1 pound boneless pork loin
2 garlic cloves, minced
4 tablespoons soy sauce, divided use
FOR THE SAUCE:
1 cup chicken broth
2 tablespoons cornstarch
1/2 to 1 teaspoon ground ginger
FOR THE STIR-FRY:
1 tablespoon oil
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped onions
1 cup coarsely chopped cabbage
1 cup coarsely chopped spinach
Hot cooked rice (for serving)

Cut pork into strips. Place in a bowl. Add garlic and 2 tablespoons of soy sauce. Cover and refrigerate for 2 to 4 hours.

Combine broth, cornstarch, ginger and remaining 2 soy sauce, mix well and set aside.

Heat oil in large skillet or wok on high; stir fry pork until no longer pink. Remove and keep warm.

Add carrots and celery to skillet; stir fry 3 to 4 minutes.

Add onions, cabbage and spinach; stir fry 2 to 3 minutes.

Stir broth mixture and add to skillet along with pork; stir until broth thickens, about 3-4 minutes.

Serve immediately over rice

Makes 6 servings
Source: Taste of Home magazine

Category:  Main Dishes, Pork, Ham
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