Ginger Pork and Vegetable Stir-fry Recipe

Whisk soy sauce sherry honey and cornstarch together in a small bowl. Add pork slices coat evenly and set aside.

Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil simmer until reduced to one and one half cups. Set aside.

Heat oil in a large non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant 1 or 2 minutes. Remove with slotted spoon and discard.

Transfer pork mixture to skillet over medium-high heat constantly stirring and separating pork slices into a single layer 3 or 4 minutes. Add reduced broth stirring quickly to blend with the sauce about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw water chestnuts and snow peas stirring to coat with sauce. Cook to desired crispness 1 or 2 more minutes.

Serve over hot steamed rice and garnish with sesame seeds.