Teriyaki Pork Stir Fry

By carvalhohm

Ingredients

• 1 1/2 cup reduced-sodium chicken broth, divided
• 2/3 cup reduced-sodium soy sauce
• 4 tablespoons red wine vinegar
• 4 teaspoons honey
• 4 teaspoons garlic powder
• 2 teaspoons minced garlic
• dash hot pepper flakes
• 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
• 2 tablespoon cornstarch
• Hot cooked brown rice, optional

Details

Servings 4

Preparation

Step 1

In a small bowl, combine 1/2 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 2/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour or overnight. 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.