Pork Cabbage Stir-Fry

• 4 teaspoons cornstarch
• 1-1/2 teaspoons sugar
• 1/4 cup white wine or chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 1 pound boneless pork loin, cut into 2-inch strips
• 4 teaspoons canola oil
• 1 cup thinly sliced carrots
• 2 garlic cloves, minced
• 1 teaspoon ground ginger
• 1-1/2 pounds Chinese or napa cabbage, thinly sliced
• Hot cooked rice
• Sesame seeds, optional

1. In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside.
2. In a
3. or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted.
4. Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.

cornstarch, sugar, white wine, soy sauce, pork loin, canola oil, carrots, garlic, ground ginger, chinese, rice, sesame seeds

Taken from www.tasteofhome.com/recipes/pork-cabbage-stir-fry/ (may not work)