Pork Cabbage Stir-Fry

Pork Cabbage Stir-Fry

1 pound boneless pork loin, cut into 2-inch strips
1 cup thinly sliced carrots
1-1/2 pounds Chinese or napa cabbage, thinly sliced
2 cups of Hot cooked rice

4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
4 teaspoons canola oil
2 garlic cloves, minced
1 teaspoon ground ginger

In a bowl, combine the cornstarch and sugar. Stir in
wine or broth and soy sauce until smooth; set aside.

In a large nonstick skillet or wok, stir-fry pork
in oil until lightly browned. Add carrots, garlic
and ginger; stir-fry for 2 minutes. Add cabbage;
stir-fry until cabbage is wilted. Stir soy sauce
mixture; add to the skillet.

Bring to a boil; cook and stir for 2 minutes or
until thickened. Serve with rice.

Yield: 4 servings.