Salad recipes

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!

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 (Optional)

Step by step

  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.

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