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Teriyaki Pork Recipe

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Molly Gee of Plainwell, Michigan seasons tender pork loin and an assortment of crisp-tender vegetables with soy sauce and garlic marinade for this savory stir-fry.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Teriyaki Pork Recipe

Prep: 10 min. + marinating Cook: 20 min.

Yield: 4 Servings

10 20 30

Ingredients

3/4 cup reduced-sodium chicken broth, divided
1/3 cup reduced-sodium soy sauce
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons garlic powder
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
3 medium carrots, sliced
3 celery ribs, sliced
4 cups shredded cabbage
6 green onions, sliced
1 tablespoon cornstarch
Hot cooked brown rice, optional

Directions

In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.
Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired. Yield: 4 servings.

Nutritional Facts 1-1/2 cups stir-fry mixture (calculated without rice) equals 302 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 802 mg sodium, 20 g carbohydrate, 5 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Originally published as Teriyaki Pork in Light & Tasty June/July 2003, p23

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Teriyaki Pork (4)

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Reviewed on Jan. 31, 2011 by karenzonline

It was excellent, but didn't seem to have enough taste or sauce so I added 1/2 cup of Iron Chef sauce and glaze that i mixed with about 1/8 cup water. Stirred in at end. Served over white rice. Will have again. I used leftover pork roast for this meal.

Reviewed on Jan. 31, 2011 by karenzonline

Excellent

Reviewed on Oct. 24, 2010 by sweepereh

I loved this recipe, but my husband said it was missing something. I will certainly make it again, and maybe add garlic or ginger root.

Reviewed on Jul. 17, 2009 by badkitty

Good recipe.....not great. Not enough sauce and the hubby complained the pork was dry. I added much neeeded fresh garlic, gingerroot and sesame oil.Ithink it was good for one time but probably wouldn't remember to make it again. Thanks anyway.