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1 pound boneless pork loin
2 cloves garlic, minced
4 tablespoons soy sauce, divided
1 cup chicken broth
2 tablespoons cornstarch
1/2 to 1 teaspoon ground ginger
1 tablespoon vegetable oil
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped onions
1 cup coarsely chopped cabbage
1 cup coarsely chopped fresh spinach
Hot cooked rice, optional


Cut pork into 4-in. x 1/2-in. x 1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2-4 hours. Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce; mix well and set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery; stir-fry 3-4 minutes. Add onion, cabbage and spinach; stir-fry 2-3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3-4 minutes. Serve immediately over rice if desired.


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