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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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It's a wonderful change of pace to the regulare dinner entrees and pretty healthy too. It was developed by Molly Gee of Plainwell, Mi. Hope you will enjoy it as we have. Ingredients:
3/4 cup reduced-sodium chicken broth |
1/3 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 |
Directions:
1. In a bowl, combine 2/4 cup chicken broth, soy sauce, vinegar, honey and garlic powder . Mix well .
2. Pour 1/3 cup marinade into a large resealable plastic bag then add the pork.
3. Seal the bag and turn to coat and refrigerate bag for 1 hour. Cover and refrigerate remaining marinade.
4. Drain and discard marinade. from pork,
5. In a large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until pork is no longer pink. Remove pork from skillet or wok and keep warm.
6. In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes.
7. Add celery and stir-fry 2 minutes.
8. Add cabbage and green onions and stir-fry for 2 minutes longer or until vegetables are crisp and tender.
9. Combine cornstarch and remaining broth until smooth,
10. Stir into vegetable mixture and bring to a boil, cook and stir for about 1 or 2 minutes until broth mixture is thickened.
11. Return pork to skillet or wok and heat through.
12. Serve over rice, if desired. Enjoy ! .
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