Teriyaki Pork Recipe
Teriyaki Pork Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.

Ingredients

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

Directions

In a bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder; mix well. 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 from pork. 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 over rice if desired. Yield: 4 servings.
Originally published as Teriyaki Pork in Light & Tasty June/July 2003, p23

Nutritional 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.

  • 3/4 cup reduced-sodium chicken broth, divided
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons red wine vinegar or cider vinegar
  • 2 teaspoons honey
  • 2 teaspoons garlic powder
  • 1 pound boneless pork loin chops, cut into thin strips
  • 1 tablespoon canola oil
  • 2 cups broccoli florets
  • 3 medium carrots, sliced
  • 3 celery ribs, sliced
  • 4 cups shredded cabbage
  • 6 green onions, sliced
  • 1 tablespoon cornstarch
  • Hot cooked rice, optional
  1. In a bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder; mix well. 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 from pork. 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.
  3. 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 over rice if desired. Yield: 4 servings.
Originally published as Teriyaki Pork in Light & Tasty June/July 2003, p23

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Reviews forTeriyaki Pork

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sdipiazza User ID: 2106899 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."

MY REVIEW
karenzonline User ID: 5795889 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."

MY REVIEW
karenzonline User ID: 5795889 87392
Reviewed Jan. 31, 2011

"Excellent"

MY REVIEW
sweepereh User ID: 2004269 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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