Ginger Pork and Vegetable Stir-fry

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!

• Preparation Time: 10 mins
• Cooking Time: 8 mins
• Total Time: 18 mins
• Calories: 469 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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