From: Diabetic Living
Ingredients
- Nonstick cooking spray
- 12 ounces lean boneless pork, cut into bite-size pieces
- 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 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper
- 2 cups thinly sliced Chinese (napa) cabbage
- 1 green onion, thinly sliced
Cooking Directions
1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add pork to hot saucepan; cook for 2 to 3 minutes or until slightly pink in center. Remove from saucepan; set aside. Add mushrooms and garlic to saucepan; cook and stir until tender.
2. Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in pork, Chinese cabbage, and green onion; heat through. Makes 6 (1-cup) servings.
