PORK CHOW MEIN
1 pound pork tenderloin, trimmed
1 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1/2 to 1 teaspoon ground ginger
1 garlic clove, minced
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped onion
1 cup coarsely chopped cabbage
1 cup coarsely chopped fresh spinach
Hot cooked rice or chow mein noodles (for serving)
Partially freeze pork, then slice across the grain into 1/4 inch thick strips; set aside.
Combine broth, soy sauce, cornstarch and ginger; set aside.
In a large skillet that has been coated with nonstick cooking spray, stir-fry pork and garlic for 5 minutes or until lightly browned.
Add carrots, celery, onion, cabbage and spinach; stir-fry for 3 minutes.
Add broth mixture; cover and simmer for 3 minutes.
Serve over rice or chow mein noodles, if desired.
Makes 5 servings
Adapted from source: The Best of Country Cooking Cookbook by Jo Groth |