Ingredients

1 pound lean boneless pork loin

1 cup canned chicken broth, undiluted

1/4 cup soy sauce

3 Tablespoons cornstarch

1 teaspoon ground ginger

Vegetable cooking spray

1 clove garlic, minced

1 cup shredded fresh spinach, divided

1 cup thinly sliced carrot

1 cup thinly sliced celery

1 cup chopped onion

1 cup coarsely chopped cabbage

Preparation

  1. Trim fat from pork; slice pork diagonally across grain into 2-x1/4-inch strips.

  2. Combine broth and next 3 ingredients in a small bowl; set aside.

  3. Coat a wok or large skillet with cooking spray; place over medium-high until hot. Add pork and garlic; stir-fry 5 minutes or until pork is browned. Add 1 cup spinach, carrot, celery, onion, and cabbage; stir-fry 3 minutes.

  4. Add broth mixture; cover and cook 3 minutes or until vegetables are crisp-tender, stirring occasionally. To serve, spoon pork mixture over rice.