TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 1 pound pork tenderloin, trimmed
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/2 to 1 teaspoon ground ginger
  • 1 garlic clove, minced
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 cup chopped onion
  • 1 cup coarsely chopped cabbage
  • 1 cup coarsely chopped fresh spinach

Nutritional Facts

1 cup: 167 calories, 4g fat (0 saturated fat), 55mg cholesterol, 506mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.


  1. Partially freeze pork. Slice across the grain into 1/4-in. thick strips; set aside. Combine broth, soy sauce, cornstarch and ginger; set aside. In a large skillet that has been coated with cooking spray, stir-fry pork and garlic for 5 minutes or until lightly browned. Add carrots, celery, onion, cabbage and spinach; stir-fry for 3 minutes. Add broth mixture; cover and simmer for 3 minutes. Yield: 5 servings.
Originally published as Pork Chow Mein in Country Woman January/February 1997, p36

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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carolanne1210 User ID: 3617870 240521
Reviewed Dec. 29, 2015

"Delicious! I omitted the spinach...I like it but my family does not. And the second time I made it, I added baby corn and a handful of snow peas. The kids and grandchildren loved it! It's a regular now."

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