Ingredients
1 pound boneless pork loin2 garlic cloves, minced4 tablespoons soy sauce, divided2 tablespoons cornstarch1/2 to 1 teaspoon ground ginger1 cup chicken broth1 tablespoon canola oil1 cup thinly sliced carrots1 cup thinly sliced celery1 cup chopped onion1 cup coarsely chopped cabbage1 cup coarsely chopped fresh spinachHot cooked rice, optional
Preparation
Cut pork into 4x1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours.
Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; 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 for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired.
