Ingredients:
3/4 Cup low-sodium chicken broth, divided
1/3 Cup low-sodium soy sauce
2 Tablespoons red wine or cider vinegar
2 teaspoons honey
2 teaspoons garlic powder
1.25 lbs. teriyaki pork tenderloin, sliced thin
1/2 lb. uncooked rice
1 Tablespoon vegetable oil
2 Cups broccoli florets
3 carrots, sliced
3 celery stalks, sliced
4 Cups cabbage, shredded
6 green onions, sliced
1 Tablespoon cornstarch
Directions:
In a medium mixing bowl, mix together 1/4 Cup of the broth with soy sauce, vinegar, honey and garlic powder. Pour 1/3 Cup of this marinade into a sealable plastic bag, add the pork, seal and shake to coat. Let marinate in refrigerator for at least 1 hour. Cover and refrigerate remaining marinade. Prepare rice according to package directions. Drain the marinade from pork and discard. In a large skillet or wok, stir-fry the pork in the oil for 2-3 minutes or until no longer pink, then remove from wok but keep warm. Add the reserved marinade to the skillet and stir-fry the broccoli and carrots for 2 minutes, then add the celery and stir-fry for another 2 minutes. Add the cabbage and green onions and stir-fry for a few more minutes or until the vegetables are tender yet still crisp. In a small mixing bowl, combine the cornstarch and remaining broth until smooth, then stir into vegetable mixture, cooking and stirring until sauce thickens. Return the pork to the skillet until heated through. Serve pork mixture over rice. Makes 4-6 servings.