I've found stir-frying to be a good way of disguising vegetables that kids don't normally eat.—Jo Groth, Plainfield, Iowa
- 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
- 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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