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Teriyaki Pork Recipe

Teriyaki Pork Recipe

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.
TOTAL TIME: Prep: 10 min. + marinating Cook: 20 min. YIELD:4 servings


  • 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


  • 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.
  • 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.
  • 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.
  • 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. Yield: 4 servings.

Nutritional Facts

1-1/2 cup: 302 calories, 11g fat (3g saturated fat), 63mg cholesterol, 802mg sodium, 20g carbohydrate (0g sugars, 5g fiber), 30g protein Diabetic Exchanges: 1 starch, 3 lean meat, 0 fat.

Reviews for Teriyaki Pork

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sdipiazza 234845
Reviewed Oct. 12, 2015

"Excellent stir fry full of veggies. The recipe says it serves 4 but it really serves at least 5. It doesn't have enough sauce so I added a little water and more soy sauce. Really very good and good for you."

karenzonline 43773
Reviewed Jan. 31, 2011

"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."

karenzonline 87392
Reviewed Jan. 31, 2011


sweepereh 92818
Reviewed Oct. 24, 2010

"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."

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Wine Pairings

Medium-Bodied White Wine

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