This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Teriyaki Pork

By: Molly Gee

"Molly Gee of Plainwell, Michigan seasons tender pork loin and an assortment of crisp-tender vegetables with soy sauce and garlic marinade for this savory stir-fry."

Rate/Review | Read Reviews (12)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

In a bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder; mix well. 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 from pork. 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 over rice if desired.

Footnotes

Nutritional Analysis: One serving (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, 3 vegetable, 1/2 starch, 1/2 fat.