Ingredients
| 6 cups reduced-sodium chicken broth |
| 8 ounces boneless pork sirloin, cut 1/2 inch thick |
| 1 large onion, chopped |
| 4 cloves garlic, minced |
| 2 teaspoons grated fresh ginger |
| 1 tablespoon cooking oil |
| 3 small tomatoes, chopped |
| 2 medium carrots, finely chopped |
| 1/2 cup dried anelli pasta or other small pasta |
| 4 cups thinly sliced Chinese cabbage (Napa cabbage) |
| 1/4 cup snipped fresh mint |
Preparation
| 1. In a medium saucepan bring the 6 cups chicken broth to boiling. Meanwhile, trim fat from pork. Cut pork into 1/2-inch cubes. |
| 2. In a large saucepan cook pork, onion, garlic, and ginger in hot oil until pork is brown. |
| 3. Add hot chicken broth. Bring to boiling. Stir in tomato and carrot. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. |
| 4. Stir in the pasta and cook for 6 to 8 minutes more or until pasta is tender but still firm. Stir in sliced Chinese cabbage and mint |
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