Ingredients
4 teaspoons cornstarch1-1/2 teaspoons sugar1/4 cup white wine or chicken broth3 tablespoons reduced-sodium soy sauce1 pound boneless pork loin, cut into 2-inch strips4 teaspoons canola oil1 cup thinly sliced carrots2 garlic cloves, minced1 teaspoon ground ginger1-1/2 pounds Chinese or napa cabbage, thinly slicedHot cooked riceSesame seeds, optional
Preparation
In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth.
In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the 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. If desired, sprinkle with sesame seeds.
