Ginger Pork and Vegetable Stir-fry
Description
Thinly sliced pork loin, crunchy veggies and water chestnuts and quickly stir fried in a fragrant Asian-inspired sauce.
Ingredients
•
1/4 cup reduced-sodium soy sauce
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1/4 cup dry sherry
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3 tablespoons honey
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2 tablespoons cornstarch
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3/4 pound boneless pork loin, thinly sliced
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3 cups Swanson® Unsalted Chicken Broth
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2 tablespoons vegetable oil
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1 (2 inch) piece fresh ginger root, peeled and thinly sliced
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2 cloves garlic, thinly sliced
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1 tablespoon chili garlic sauce
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1 teaspoon sesame oil
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1 (10 ounce) package broccoli coleslaw mix
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1 (8 ounce) can sliced water chestnuts, drained
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1 (6 ounce) package snow peas
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2 cups hot steamed rice, or as needed
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1 teaspoon sesame seeds, for garnish
Directions
1
Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
2
Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
3
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.
4
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.
5
Serve over hot steamed rice, and garnish with sesame seeds.