var sid = 454; var aid = 3;
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.
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