Pork Cabbage Stir-Fry

TIME: Prep/Total Time: 25 min.
SERVINGS: 4

Ingredients:
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

Directions:
In a bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry pork in oil until lightly browned. Add carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

Nutrition Facts
One serving:(1 cup stir-fry mixture, calculated without rice)
Calories: 312
Fat:12 g
Saturated Fat:3 g
Cholesterol:63 mg
Sodium:550 mg
Carbohydrate:19 g
Fiber:6 g
Protein:30 g
Diabetic Exchange:3 lean meat, 3 vegetable, 1 fat.

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