Ingredients

The following ingredients have 4 Servings
  • 1 pork tenderloin (about 1 pound)
  • 2 clove garlic, minced
  • 4 tablespoon reduced-sodium soy sauce, divided
  • 1 cup low-sodium chicken broth
  • 2 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1 tablespoon canola oil
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 cup chopped onion
  • 1 cup coarsely chopped Chinese cabbage

Instruction

  • Cut pork tenderloin in half lengthwise and then cut each half into 1/4-inch-thick strips. In a medium bowl, combine pork, garlic, and 2 tablespoons soy sauce. Cover and refrigerate at least 2 hours or overnight.
  • Right before preparing, combine broth, cornstarch, ginger, and remaining 2 tablespoons soy sauce; set aside.
  • In a large skillet or wok over high heat, heat oil until hot. Cook pork 3 to 4 minutes or until no longer pink. Remove to a plate and cover to keep warm. 
  • In the same skillet, combine carrots and celery and cook 3 to 4 minutes or until just tender. Add onion and cabbage and cook an additional 2 to 3 minutes or until tender. Stir in broth mixture and simmer 2 to 3 minutes or until thickened; add pork to skillet. Simmer 5 to 6 minutes or until pork is heated through. Serve immediately.