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Pork Cabbage Stir-Fry Recipe

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The ginger comes through nicely in this colorful stir-fry that is lower in fat and sodium than many. It's great served over steamed rice or cooked noodles. —Marcie Nor of Macungie, Pennsylvania

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4 Servings
Prep/Total Time: 25 min.

Ingredients

4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
1 pound boneless pork loin, cut into 2-inch strips
4 teaspoons canola oil
1 cup thinly sliced carrots
2 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 pounds Chinese or napa cabbage, thinly sliced
Hot cooked rice

Directions

In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted.
Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (1 cup stir-fry mixture, calculated without rice) equals 312 calories, 12 g fat (3 g saturated fat), 63 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable, 1 fat.

Pork Cabbage Stir-Fry published in Light & Tasty October/November 2003, p39

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