Ginger Pork and Vegetable Stir-fry recipe
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Ingredients
- ¼ cup reduced-sodium soy sauce ¼ cup dry sherry 3 tablespoons honey 2 tablespoons cornstarch ¾ 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
Nutrition Info
- 468.7 caloriescarbohydrate: 58.7 gcholesterol: 40.2 mgfat: 15.9 gfiber: 5.2 gprotein: 20.8 gsaturatedFat: 4 gservingSize: -sodium: 886.7 mgsugar: 18.4 gtransFat: : -unsaturatedFat: : -
Directions Ginger Pork and Vegetable Stir-fry
Directions
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Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
Pour Swanson® 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.