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
- 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
- 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.
Originally published as Pork Cabbage Stir-Fry in Light & Tasty October/November 2003, p39
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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