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

1. 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.
2. 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.