- 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
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Teriyaki Pork
Sort By :
"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."
"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."