Teriyaki Pork

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

1. 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.
2. Drain and discard marinade. In
3. or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
4. 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.
5. 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.

chicken broth, soy sauce, red wine vinegar, honey, garlic, pork loin chops, canola oil, fresh broccoli florets, carrots, celery, cabbage, green onions, cornstarch, brown rice

Taken from www.tasteofhome.com/recipes/teriyaki-pork/ (may not work)