Ginger Pork and Vegetable Stir-fry recipe

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Ingredients

¼ cup reduced-sodium soy sauce
¼ cup dry sherry
3 tablespoons honey
2 tablespoons cornstarch
¾ pound boneless pork loin, thinly sliced
3 cups Swanson® Unsalted Chicken Broth
2 tablespoons vegetable oil
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon chili garlic sauce
1 teaspoon sesame oil
1 (10 ounce) package broccoli coleslaw mix
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package snow peas
2 cups hot steamed rice, or as needed
1 teaspoon sesame seeds, for garnish

Nutrition Info

468.7 calories
carbohydrate: 58.7 g
cholesterol: 40.2 mg
fat: 15.9 g
fiber: 5.2 g
protein: 20.8 g
saturatedFat: 4 g
servingSize: -
sodium: 886.7 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

4 servings

Recipe Note

This skillet meal comes together in a flash! Add egg rolls, some hot steamed rice, and fortune cookies for make-at-home Chinese instead of take-out!

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