Pork, Cabbage & Spinach Stir-Fry (you can sub tofu, tempeh, chicken, beef etc. for pork)

Ingredients

• 1 pork tenderloin (3/4-lb.)                                          
• 4 cups sliced cabbage
• 3 tablespoons EACH soy & hoisin sauce                        
• 4 cups spinach
• 1/2 cup chicken broth                                                 
• 5 cups hot cooked rice
• 2 tablespoons minced garlic, divided                             
• 1-1/2 cups sliced green onions
• 1 Tb. teaspoons minced peeled fresh ginger, divided     
• 1 teaspoon cornstarch
• 2 cups sliced shiitake mushroom caps                          
• 1 tablespoon vegetable oil (or sesame)
• 1/4 teaspoon crushed red pepper                

Directions

Trim fat from pork [or other protein] cut into strips. Put pork, 2 Tbs. soy sauce, 2 tsp. garlic & 1 tsp. ginger in a bowl. Cover; marinate in refrigerator 2 hours. Put 1 Tbs. soy sauce, 2 tsp. garlic, 1 tsp. ginger, broth, hoisin sauce & cornstarch in a bowl; stir with a whisk. Heat oil in a wok or skillet over medium-high heat. Add 2 tsp. garlic & crushed red pepper; stir-fry 30 seconds. Add mushrooms & onions, cabbage stir-fry 3 minutes. Add broth mixture & spinach; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice. Serves 5. [You could also do vegetables in this order, but cook sauce in separate sauce-pan and combine at very end to avoid over-cooking vegetables].