- 1/4 cup reduced-sodium soy sauce
- 1/4 cup dry sherry
- 3 tablespoons honey
- 2 tablespoons cornstarch
- 3/4 pound boneless pork loin, thinly sliced
- 3 cups Swanson® Unsalted Chicken Broth
- 2 tablespoons vegetable oil
- 1 (2 inch) piece fresh ginger root, peeled and thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1 (10 ounce) package broccoli coleslaw mix
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (6 ounce) package snow peas
- 2 cups hot steamed rice, or as needed
- 1 teaspoon sesame seeds, for garnish (optional)
- Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
- Pour Swanson(R) Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
- Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
- Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
- Serve over hot steamed rice, and garnish with sesame seeds.
04/15/2018
recipepes.com
Ginger Pork and Vegetable Stir-fry, recipe
PT15M
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5
455 calories
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