Teriyaki Pork3/4 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. |
| |
