Ginger Pork and Vegetable Stir-fry

asian chinese filipino japanese korean vietnamese side soup sweet spicy savory umami hard fast

Prep

33 min

Cook

52 min

Total

85 min

Ingredients (16)

¼ cup reduced-sodium soy sauce g

¼ cup dry sherry g

3 tablespoons honey g

2 tablespoons cornstarch g

¾ pound boneless pork loin, thinly sliced g

3 cups Swanson® Unsalted Chicken Broth g

2 tablespoons vegetable oil g

1 (2 inch) piece fresh ginger root, peeled and thinly sliced g

2 cloves garlic, thinly sliced g

1 tablespoon chili garlic sauce g

1 teaspoon sesame oil g

1 (10 ounce) package broccoli coleslaw mix g

1 (8 ounce) can sliced water chestnuts, drained g

1 (6 ounce) package snow peas g

2 cups hot steamed rice, or as needed g

1 teaspoon sesame seeds, for garnish (Optional) g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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

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.

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.

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