|
Pork
Chow Mein
| 1 |
pound
Boneless Pork Loin |
| 2 |
Garlic Cloves, minced |
| 4 |
tablespoons
Soy Sauce, divided |
| 1 |
cup Chicken
Broth |
| 2 |
tablespoons
Cornstarch |
| ½ to 1 |
teaspoon
Ground Ginger |
| 1 |
tablespoon
Cooking Oil |
| 1 |
cup Thinly
Sliced Carrots |
| 1 |
cup Thinly
Sliced Celery |
| 1 |
cup Chopped
Onion |
| 1 |
cup Coarsely
Chopped Cabbage |
| 1 |
cup Coarsely
Chopped Fresh Spinach |
| . |
Hot Cooked
Rice, optional |
Directions:
Cut pork into 4 in. x 1/2 in. x 1/4 in. strips:
place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover
and refrigerate 2-4 hours. Meanwhile, combine broth, cornstarch,
ginger and remaining soy sauce, mix well and set aside.
Heat oil in a large skillet or wok on high: stir
fry pork until no longer pink. Remove and keep warm. Add carrots
and celery: stir fry 3-4 minutes. Add onion, cabbage and
spinach; stir fry 2-3 minutes. Stir broth mixture and add to
skillet along with pork. Cook and stir until broth thickens,
about 3-4 minutes. Serve immediately over rice if desired.
Yield: 6 servings.
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