Ginger Pork and Vegetable Stir-fry

Ingredients

• 0.25 cups reduced-sodium soy sauce
• 0.25 cups dry sherry
• 3 tablespoons honey
• 2 tablespoons cornstarch
• 0.75 pounds boneless pork loin , thinly sliced
• 3 cups Swanson® Unsalted Chicken Broth
• 2 tablespoons vegetable oil
• 1 piece fresh ginger root , 2 inch
• 2 cloves garlic , thinly sliced
• 1 tablespoon chili garlic sauce
• 1 teaspoon sesame oil
• 1 package broccoli coleslaw mix , 10 ounce
• 1 can sliced water chestnuts , 8 ounce
• 1 package snow peas , 6 ounce
• 2 cups hot steamed rice , or as needed
• 1 teaspoon sesame seeds , Optional

Instructions

1. 1

   Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Serve over hot steamed rice, and garnish with sesame seeds.