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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.
  • Total Time
    Prep: 10 min. + marinating Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
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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