Pork paired with crisp cabbage and carrots makes a stirring combination in this tasty main dish.

Asian Pork Cabbage Stir-Fry
Preparation time: 10 minutes
Cooking time: 15 minutes

6 cups chopped cabbage, cut into 1-inch pieces
3 teaspoons vegetable oil, divided
4 medium carrots, julienned
1 pork tenderloin (1 pound), cut into 3/4-inch pieces
2 tablespoons minced fresh gingerroot
1 cup reduced-sodium chicken broth, divided
1/4 cup reduced-sodium soy sauce
4 teaspoons cornstarch
Hot cooked rice, optional

In a large nonstick skillet or wok, stir-fry cabbage in 1 teaspoon oil for 1 to 2 minutes or until crisp-tender. Add carrots; stir-fry 3-4 minutes longer or until carrots are crisp-tender. Remove and keep warm.

In the same pan, stir-fry pork in remaining oil for 2 minutes. Add ginger and stir-fry for 2 minutes or until pork is lightly browned. Stir in 3/4 cup broth and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until meat juices run clear.

Combine cornstarch and remaining broth until smooth. Gradually stir into pan. Stir in the cabbage mixture.

Bring to a boil; cook and stir for 2 to 3 minutes or until thickened. Serve with rice if desired.

Makes 4 servings.

Nutritional information per serving (calculated without rice): 252 calories; 8 g fat (2 g saturated); 63 mg cholesterol; 855 mg sodium; 19 g carbohydrates; 5 g fiber; 27 g protein.

Recipe from: Taste of Home; www.tasteofhome.com