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Ingredients
- 1 tablespoon canola oil
- 12 ounces lean boneless pork, cut into thin bite-sized strips
- 2 cups sliced fresh shiitake mushrooms
- 2 cloves garlic, minced
- 3 14-ounce cans reduced-sodium chicken broth
- 2 tablespoons dry sherry
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons grated fresh ginger or 1/2 teaspoons ground ginger
- 1/4 teaspoon crushed red pepper
- 2 cups shredded napa cabbage
- 1 green onion, thinly sliced
- Fresh cilantro sprigs (optional)
Directions
- In a large saucepan heat oil over medium heat. Add pork; cook and stir for 2 to 3 minutes or until pork in slightly pink in center. Remove from pan; set aside. Add mushrooms and garlic to saucepan, cook until tender.
- Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to a boil. Stir in pork, napa cabbage, and green onion. Heat through. If desired, toss in the cilantro.
Makes six servings.
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