Teriyaki Pork
(Taste of Home: Molly Gee from Plainwell, MI)
All I know is that this is excellent!!!! Healthy too!
Ingredients:
3/4 cup reduced-sodium chicken broth, divided (Used 12 of my homemade chicken stock ice cubes)
1/3 cup reduced-sodium soy sauce
2 tablespoons red wine vinegar (I used regular white vinegar)
2 teaspoons honey
2 teaspoons garlic powder
1 pound boneless pork loin chops, cut into thin strips (I used a pork loin and cut it in strips)
1 tablespoon canola oil
2 cups fresh broccoli florets
3 medium carrots, sliced (I juliened my carrots with my juliener from Pampered Chef)
3 celery ribs, sliced
4 cups shredded cabbage
6 green onions, sliced
1 tablespoon cornstarch
Hot cooked brown rice, optional
Directions:
In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. 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. 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. Yield: 4 servings.
Nutritional Facts 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, 1 starch, 1/2 fat
DAWNY'S CHANGES:
I marinaded my pork for 24 hours. It made it so tender and delicious by doing this.
