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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Molly Gee of Plainwell, Michigan seasons tender pork loin and an assortment of crisp-tender vegetables with soy sauce and garlic marinade for this savory stir-fry. Ingredients:
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 |
Directions:
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 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 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.
4. 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.
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