1/2 cup reduced sodium chicken broth
3 tablespoons reduced sodium soy sauce
1 tablespoons dry sherry or orange juice
2 teaspoons cornstarch
1/8 teaspoons crushed red pepper
1 lbs lean boneless pork
1 tablespoons vegetable oil
4 green onions, bias-sliced into 1-inch pieces
2 teaspoons grated ginger root
2 cloves garlic, minced
3 cups shredded cole slaw mix
Step 2 - Flavor the Pork
In small bowl stir together broth, soy sauce, sherry, cornstarch and red pepper. Set aside. Trim fat from pork. Cut into think bite-size strips. Set aside.
Step 3 - Stir Fry
In wok or large skillet heat oil. Stir fry onions, ginger root and garlic in oil for 1 minute or until crisp tender. Add half of pork. Stir fry over high heat for 3 minutes or until no longer pink. Remove from wok. Add remaining pork. Stir fry for 3 minutes or until no longer pink. Return all to wok.
Step 4 - Final
Stir in broth mixture. Add to pork mixture. Cook and stir over medium heat until mixture boils and thickens. Stir in coleslaw mix. Serve immediately over cereal.