Ginger Pork and Vegetable Stir-fry
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Ingredients for - Ginger Pork and Vegetable Stir-fry

1. Reduced-sodium soy sauce - ¼ cup
2. Dry sherry - ¼ cup
3. Honey - 3 tablespoons
4. Cornstarch - 2 tablespoons
5. Boneless pork loin, thinly sliced - ¾ pound
6. Swanson® Unsalted Chicken Broth - 3 cups
7. Vegetable oil - 2 tablespoons
8. Fresh ginger root, peeled and thinly sliced - 1 (2 inch) piece
9. Garlic, thinly sliced - 2 cloves
10. Chili garlic sauce - 1 tablespoon
11. Sesame oil - 1 teaspoon
12. Broccoli coleslaw mix - 1 (10 ounce) package
13. Sliced water chestnuts, drained - 1 (8 ounce) can
14. Snow peas - 1 (6 ounce) package
15. Hot steamed rice, or as needed - 2 cups
16. Sesame seeds, for garnish (Optional) - 1 teaspoon

How to cook deliciously - Ginger Pork and Vegetable Stir-fry

1. Stage

Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.

2. Stage

Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.

3. Stage

Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.

4. Stage

Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.

5. Stage

Serve over hot steamed rice, and garnish with sesame seeds.