Name: Ginger Pork and Vegetable Stir-fry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Reduced-sodium soy sauce - ¼ cup; Dry sherry - ¼ cup; Honey - 3 tablespoons; Cornstarch - 2 tablespoons; Boneless pork loin, thinly sliced - ¾ pound; Swanson® Unsalted Chicken Broth - 3 cups; Vegetable oil - 2 tablespoons; Fresh ginger root, peeled and thinly sliced - 1 (2 inch) piece; Garlic, thinly sliced - 2 cloves; Chili garlic sauce - 1 tablespoon; Sesame oil - 1 teaspoon; Broccoli coleslaw mix - 1 (10 ounce) package; Sliced water chestnuts, drained - 1 (8 ounce) can; Snow peas - 1 (6 ounce) package; Hot steamed rice, or as needed - 2 cups; Sesame seeds, for garnish (Optional) - 1 teaspoon

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.