Source:

Classifications: Main Dishes

Qty Measure Ingredient

------------------------------------------------------------

1 pound boneless pork loin

2 cloves garlic, minced

4 tablespoons soy sauce, divided

1 cup chicken broth

2 tablespoons cornstarch

1/2 to 1 tsp ground ginger

1 tablespoon cooking oil

1 cup thinly sliced carrot

1 cup thinly sliced celery

1 cup onion, chopped

1 cup cabbage, coarsely chopped

1 cup fresh spinach, coarsely chopped

Hot cooked rice, optional

Instructions: Cut pork into 4-in. x 1/2-in. x 1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2-4 hours. Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery; stir-fry 3-4 minutes. Add onion, cabbage and spinach; stir-fry 2-3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3-4 minutes. Serve immediately over rice if desired.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (prepared with low-sodium broth and light soy sauce and served without rice) equals 2 meat, 1 vegetable; also, 173 calories, 419 mg sodium,40 mg cholesterol, 11 gm carbohydrate, 14 gm protein, 8 gm fat.

Serves: 6

Food Exchanges: