Teriyaki Pork

• 34 cup reduced-sodium chicken broth
• 13 cup reduced sodium soy sauce
• 2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
• 2 teaspoons honey
• 2 garlic cloves (minced)
• 1 lb boneless pork loin (cut into think strips)
• 1 tablespoon olive oil or 1 tablespoon corn oil
• 2 cups broccoli florets
• 3 medium carrots (minced)
• 3 celery ribs (sliced)
• 4 cups cabbage (shredded)
• 6 green onions (sliced)
• 1 -2 tablespoon cornstarch

1. In a bowl, combine 2/4 cup chicken broth, soy sauce, vinegar, honey and garlic powder .
2. Mix well .
3. Pour 1/3 cup marinade into a large resealable plastic bag then add the pork.
4. Seal the bag and turn to coat and refrigerate bag for 1 hour.
5. Cover and refrigerate remaining marinade.
6. Drain and discard marinade.
7. from pork,
8. In a large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until pork is no longer pink.
9. Remove pork from skillet or wok and keep warm.
10. In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes.
11. Add celery and stir-fry 2 minutes.
12. Add cabbage and green onions and stir-fry for 2 minutes longer or until vegetables are crisp and tender.
13. Combine cornstarch and remaining broth until smooth,
14. Stir into vegetable mixture and bring to a boil, cook and stir for about 1 or 2 minutes until broth mixture is thickened.
15. Return pork to skillet or wok and heat through.
16. Serve over rice, if desired.
17. Enjoy !
18. .

chicken broth, soy sauce, red wine vinegar, honey, garlic, pork loin, olive oil, broccoli florets, carrots, celery, cabbage, green onions, cornstarch

Taken from www.food.com/recipe/teriyaki-pork-313535 (may not work)