Pork Chow Mein Recipe
- 1 pound boneless pork loin
- 2 garlic cloves, minced
- 4 tablespoons soy sauce, divided
- 2 tablespoons cornstarch
- 1/2 to 1 teaspoon ground ginger
- 1 cup chicken broth
- 1 tablespoon canola oil
- 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
- Hot cooked rice, optional
- 1. Cut pork into 4-in. x 1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours.
- 2. Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink.
- 3. Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired. Yield: 6 servings.
One serving (prepared with reduced-sodium broth and reduced-sodium soy sauce and served without rice) equals 173 calories, 8 g fat (0 saturated fat), 40 mg cholesterol, 419 mg sodium, 11 g carbohydrate, 0 fiber, 14 g protein. Diabetic Exchanges: 2 meat, 1 vegetable.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.