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Ginger Pork and Vegetable Stir-fry
Ginger Pork and Vegetable Stir-fry
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Savory pork stir-fried with crisp veggies and water chestnuts in aromatic Asian sauce.
Ingredients:
  • 0.25 cup reduced-sodium soy sauce
  • 0.25 cup dry sherry
  • 3 tablespoons honey
  • 2 tablespoons cornstarch
  • 0.75 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
Instructions:
  • Combine soy sauce, sherry, honey, and cornstarch, then mix in pork slices until coated. Let it sit.
  • In a small saucepan, bring Swanson® Unsalted Chicken Broth to a boil and simmer until reduced to 1 1/2 cups. Set aside.
  • In a large non-stick skillet over medium-high heat, sizzle ginger and garlic in oil until lightly browned and aromatic, about 1-2 minutes. Remove using a slotted spoon and discard.
  • Add the pork mixture to a hot skillet and cook over medium-high heat, making sure to keep stirring and spreading out the pork slices evenly for about 3 to 4 minutes. Pour in the reduced broth and quickly stir to combine with the sauce for around 1 minute. Mix in the chili garlic sauce and sesame oil. Toss in the broccoli slaw, water chestnuts, and snow peas, stirring well to coat them in the sauce. Cook until the vegetables reach your preferred level of crispness, usually 1 to 2 more minutes.
  • Spoon the dish over a bed of fluffy steamed rice, and sprinkle with aromatic sesame seeds.

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