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Teriyaki Pork

3/4 cup chicken broth, divided

1/3 cup reduced sodium soy sauce

2 T. red wine vinegar or cider vinegar

2 tsp. honey

2 tsp. garlic powder

1 lb. boneless pork, cut into thin strips

1 T. canola oil

2 cups broccoli florets

3 medium carrots, sliced

3 celery ribs, sliced

4 cups shredded cabbage

6 green onions, sliced

1 T cornstarch

Hot cooked rice, optional

In small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into large plastic bag; add pork.Refrigerate 1 hour.

Drain and discard marinade. In large nonstick skillet, stir-fry pork. Remove and keep warm. In same pan, stir-fry vegetables in reserved marinade for 2 minutes. Add celery, cabbage and onions.

Combine cornstarch and remaining broth; stir into vegetable mixture. Bring to boil. Return pork to pan; heat through. Serve over rice if desired.

Recipes: Back to Main Dishes | Back to Main Menu

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