Pork Chow Mein

Makes 6 servings

• 1 pound boneless pork loin
• 2 cloves garlic, minced
• 4 tablespoons soy sauce, divided
• 1 cup chicken broth
• 2 tablespoons cornstarch
• 1/2 to 1 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup chopped onions
• 1 cup coarsely chopped cabbage
• 1 cup coarsely chopped fresh spinach
• Hot cooked rice, optional

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.