Ingredients
6 cups chopped cabbage, cut into 1-inch pieces3 teaspoons vegetable oil, divided4 medium carrots, julienned1 pork tenderloin (1 pound), cut into 3/4-inch pieces2 tablespoons minced fresh gingerroot1 cup reduced-sodium chicken broth, divided1/4 cup reduced-sodium soy sauce4 teaspoons cornstarchHot cooked rice, optional
Preparation
In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1-2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.
In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.
Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with rice if desired.
