Ginger Pork and Vegetable Stir-fry

Name: Ginger Pork and Vegetable Stir-fry
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Chinese, Japanese, Korean, Thai
Ingredients: 0.75 lb Boneless Loin Pork Roast; 10 oz Broccoli Slaw; 1 tbsp Chili Sauce; 0.25 cup Cooking Sherry; 2 tbsp Cornstarch; 1 whole Fresh Ginger; 2 cloves Garlic; 3 tbsp Honey; 1 tsp Sesame Oil; 1 tsp Sesame Seeds; 6 oz Snow Peas; 0.25 cup Soy Sauce; 2 cups Sticky Rice; 3 cups Unsalted Chicken Broth; 2 tbsp Vegetable Oil; 8 oz Water Chestnut

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Japanese 🇯🇵Korean 🇰🇷Thai 🇹🇭 High-Protein 💪Comfort-Food

Ginger Pork and Vegetable Stir-fry pairs tender ribbons of pork with crisp snow peas, broccoli slaw, and water chestnuts in a bright, gingery sauce balanced by soy, sherry, and a touch of honey. Reduced chicken broth adds savory depth and glossy body, while chili-garlic brings gentle heat. Ideal for a quick weeknight dinner served over hot rice.

Prep10 mins
Cook8 mins
Serves4
DifficultyEasy

1

In a small bowl, whisk together the soy sauce, sherry, honey, and cornstarch. Add the pork slices, coat them evenly, and set aside.
2

Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring it to a boil, then simmer until reduced to one and one half cups. Set aside.
3

Heat oil in a large non-stick skillet over medium-high heat. Add the ginger and the garlic; stir until they are lightly browned and fragrant, 1 or 2 minutes. Remove with a slotted spoon and discard.
4

Transfer the pork mixture to the skillet over medium-high heat, stirring constantly and separating the pork slices into a single layer, 3 or 4 minutes. Add the reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add the broccoli slaw, water chestnuts, and snow peas, stirring to coat with the sauce. Cook to the desired crispness, 1 or 2 more minutes.
5

Serve over hot steamed rice and garnish with sesame seeds.