Teriyaki Pork

By Totlxtc

Ingredients

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

Preparation

Step 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.
* 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. Yield: 4 servings.


Nutrition 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.