Deliciously balanced meals or snacks include creamy yogurt parfaits. the following formula To create your own variation, combine 1/3 cup yogurt with 1/2 cup chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon minced fresh herb.
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Total Time: | 18 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup reduced-sodium soy sauce
- ¼ cup dry sherry
- 3 tablespoons honey
- 2 tablespoons cornstarch
- ¾ pound boneless pork loin, thinly sliced
- 3 cups Swanson® 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)
Instructions
- Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
- Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
- 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.
- 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.
- Serve over hot steamed rice, and garnish with sesame seeds.
- You can use any combination of vegetables your family desires instead of water chestnuts, snow peas and broccoli slaw.
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Nutrition Facts
| Calories | 469 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 887 mg |
| Sugars | 18 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Not a great recipe….first, it takes almost an hour to reduce the broth (recipe says total time is 18 minutes-ha! Really tasteless sauce as well after all that work. I’ve been making stir fries for years and should have known this wouldn’t work well. Not sure why Campbell kitchens made this up…..pretty dreadful.
Super easy and totally delivers
I doubled the amount of meat and sauce involved (apt of 4 college kids) and served over egg noodles. easy assembly, though I wasn’t sure the chicken stock was reduced enough it turned out great after I added the egg noodles at the end and soaked up some of the remaining moisture! Great flavor and you can throw in any veggies that catch your eye!
Great recipe! I used snow peas and red peppe