Name: Stir-Fry Pork with Cabbage and Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 cups chopped cabbage, cut into 1-inch pieces; 3 teaspoons vegetable oil, divided; 4 medium carrots, julienned; 1 pork tenderloin (1 pound), cut into 3/4-inch pieces; 2 tablespoons minced fresh gingerroot; 1 cup reduced-sodium chicken broth, divided; 1/4 cup reduced-sodium soy sauce; 4 teaspoons cornstarch; Hot cooked rice, optional

Fresh ginger and a quick simmer are the secrets to the bold, balanced flavor in this recipe for stir-fry pork with cabbage and carrots.

Ingredients

6 cups chopped cabbage, cut into 1-inch pieces

3 teaspoons vegetable oil, divided

4 medium carrots, julienned

1 pork tenderloin (1 pound), cut into 3/4-inch pieces

2 tablespoons minced fresh gingerroot

1 cup reduced-sodium chicken broth, divided

1/4 cup reduced-sodium soy sauce

4 teaspoons cornstarch

Hot cooked rice, optional

Instructions

1 Stir-fry the vegetables

2 Heat 1 teaspoon of oil in a large nonstick skillet or wok, then add the cabbage. Stir-fry the cabbage for one to two minutes or until it's crisp-tender. Add the carrots. Stir-fry the carrots for three to four minutes longer or until they're crisp-tender. Remove the vegetables and keep them warm.

3 Cook the pork, and make the sauce

4 In the same pan, stir-fry the pork in the remaining oil for two minutes. Add the ginger. Continue to stir-fry for two minutes or until the pork is lightly browned. Stir in 3/4 cup of the broth and the soy sauce. Bring the pan to a boil. Reduce the heat, then cover and simmer for three minutes or until the meat juices run clear.

5 Thicken the sauce, and finish the dish

6 Combine the cornstarch and the remaining broth. Whisk them together until they're smooth. Gradually stir the cornstarch slurry into the pan. Stir in the cabbage mixture, then bring everything to a boil, and cook and stir for two to three minutes or until the sauce has thickened. Serve the dish over rice, if desired.