Teriyaki Pork
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min.
YIELD: 4 servings.
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.
Ingredients
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3/4 cup reduced-sodium chicken broth, divided
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1/3 cup reduced-sodium soy sauce
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2 tablespoons red wine vinegar
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2 teaspoons honey
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2 teaspoons garlic powder
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1 pound boneless pork loin chops, cut into thin strips
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1 tablespoon canola oil
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2 cups fresh broccoli florets
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3 medium carrots, sliced
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3 celery ribs, sliced
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4 cups shredded cabbage
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6 green onions, sliced
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1 tablespoon cornstarch
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Hot cooked brown rice, optional
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1-1/2 cups: 302 calories, 11g fat (3g saturated fat), 63mg cholesterol, 802mg sodium, 20g carbohydrate (0 sugars, 5g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
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