Ingredients
3/4
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons cornstarch
2
tablespoons soy sauce
1
tablespoon natural rice vinegar
1
tablespoon packed brown sugar
2
tablespoons vegetable oil
1
lb pork tenderloin, cut in 1/2-inch strips
1
tablespoon chile garlic sauce
1
teaspoon finely chopped fresh gingerroot
1
cup thinly sliced shiitake mushrooms
1
cup thinly sliced bok choy
1
cup shredded red cabbage
1
teaspoon roasted sesame seed
Hot white rice, lime wedges, green onions and chopped fresh cilantro leaves, for serving
Preparation
In medium bowl, mix broth, cornstarch, soy sauce, vinegar and brown sugar. Beat with fork until smooth. Set aside.
In 12-inch nonstick skillet or work, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add pork; cook 6 to 8 minutes, turning once, until cooked through. Add chile garlic sauce and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add mushrooms and bok choy; cook 5 to 7 minutes, stirring frequently, until tender and browned. Add red cabbage; cook 30 to 60 seconds longer or until softened.
Return pork mixture to skillet. Stir sauce; add to pork and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.
