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Asian Pork Cabbage Stir-Fry

Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish from Jane Goldsmith. "It's a quick-fix dish when unexpected company arrives," she writes from Bloomfield, Indiana. "I got the recipe from a friend when I was in college.

4 ServingsPrep/Total Time: 25 min.

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

Directions

In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon
oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4
minutes longer or until carrots are crisp-tender. Remove and keep
warm.
In the same pan, stir-fry pork in remaining oil for 2 minutes. Add
ginger and stir-fry for 2 minutes or until pork is lightly browned.
Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat;
cover and simmer for 3 minutes or until meat juices run clear.
Combine cornstarch and remaining broth until smooth. Gradually stir
into pan. Stir in the cabbage mixture. Bring to a boil; cook and
stir for 2-3 minutes or until thickened. Serve with rice if desired.
Yield: 4 servings.

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Asian Pork Cabbage Stir-Fry (continued)

Nutrition Facts: One serving (2 stir-fry, calculated without rice) equals 252 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 855 mg sodium, 19 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.