- 1 pound boneless pork loin
- 2 garlic cloves, minced
- 4 tablespoons reduced-sodium soy sauce, divided
- 2 tablespoons cornstarch
- 1/2 to 1 teaspoon ground ginger
- 1 cup reduced-sodium chicken broth
- 1 tablespoon canola 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
- Cut pork into 4x1/4-in. strips; place in a large resealable plastic bag. Add garlic and 2 tablespoons soy sauce; seal bag and turn to coat. Refrigerate for 2-4 hours.
- In a small bowl, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside.
- Heat oil in a large skillet or wok over high heat; stir-fry pork until no longer pink. Remove and keep warm. Stir-fry carrots and celery for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry 2-3 minutes longer.
- Stir cornstarch mixture; stir into vegetables. Return pork to the pan. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve with rice if desired.
1 cup: 163 calories, 6g fat (1g saturated fat), 38mg cholesterol, 558mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 fat.