Ginger Pork And Vegetable Stir-Fry

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup dry sherry
• 3 tablespoons honey
• 2 tablespoons cornstarch
• 3/4 pound boneless pork loin, thinly sliced
• 3 cups Swanson(R) Unsalted Chicken Broth
• 2 tablespoons vegetable oil
• 1 (2 inch) piece fresh ginger root, peeled and thinly sliced
• 2 cloves garlic, thinly sliced
• 1 tablespoon chili garlic sauce
• 1 teaspoon sesame oil
• 1 (10 ounce) package broccoli coleslaw mix
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (6 ounce) package snow peas
• 2 cups hot steamed rice, or as needed
• 1 teaspoon sesame seeds, for garnish (optional)

1. Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
2. Pour Swanson(R) Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
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. 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. Serve over hot steamed rice, and garnish with sesame seeds.

soy sauce, sherry, honey, cornstarch, pork loin, swanson, vegetable oil, ginger root, garlic, garlic sauce, sesame oil, broccoli coleslaw, water chestnuts, snow peas, rice, sesame seeds

Taken from www.allrecipes.com/recipe/245099/ginger-pork-and-vegetable-stir-fry/ (may not work)