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Teriyaki Pork

 Teriyaki Pork
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.
4 ServingsPrep: 10 min. + marinating Cook: 20 min.


  • 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

2 of 2

Teriyaki Pork (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer