Cut pork into 4-in. x 1/2-in. x 1/4-in. strips place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate 2-4 hours. Meanwhile, combine broth, cornstarch, ginger and remaining soy sauce mix well and set aside. Heat oil in a large skillet or wok on high stir-fry pork until no longer pink. Remove and keep warm. Add carrots and celery stir-fry 3-4 minutes. Add onion, cabbage and spinach stir-fry 2-3 minutes. Stir broth mixture and add to skillet along with pork. Cook and stir until broth thickens, about 3-4 minutes. Serve immediately over rice if desired. Diabetic Exchanges: One serving (prepared with low-sodium broth and light soy sauce and served without rice) equals 2 meat, 1 vegetable also, 173 calories, 419 mg sodium, 40 mg cholesterol, 11 gm carbohydrate, 14 gm protein, 8 gm fat.
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