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Teriyaki Pork

Next time I am going to make this dish with chicken instead of pork.

3/4 cup reduced-sodium chicken broth, divided

1/3 cup reduced-sodium soy sauce

2 TBSP red wine vinegar

2 tsp honey

2 tsp garlic powder

1 lb boneless pork loin chops, cut into thin strips

1 TBSP canola oil

2 cups fresh broccoli florets

3 medium carrots, sliced

4 cups shredded cabbage

6 green onions, sliced

1 TBSP cornstarch

Hot cooked brown rice

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 at least 1 hour. Cover and refrigerate remaining marinade.

2. 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.

3. In the same pan, stir-fry broccoli and carrots in reserved marinade for a few minutes. Add celery; stir-fry for a couple more minutes. Add cabbage and green onions; stir-fry for a few minutes longer or until vegetables are crisp-tender.

4. Combine starch 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.