Monday, January 24, 2011

Teriyaki Pork

Beware - this is not as quick of a throw together meal as I usually post... :) It is delicious and super easy, it just requires a lot of chopping. Naptime or even the night before might be a priority if you are looking for something to throw together, because once you get past the chopping, it is a super easy and delicious meal! :)

Now for my rant - I don't know about any of you, but I am more of a "how it tastes" girl then a "wow that presentation looks great" girl. I am sure that you can tell this in my pictures that I post!:) When I go to a restaurant and order a salad, I am not impressed with the strips meat and veggies that I have to then go back and recut just to be able to eat it... Just chop it up so that I don't have to work for the meal that I just paid for! :) Anyhow, when stuff is called for to be sliced, I always chop it up. With 3 kids, I don't want to "slice" it, just to have to go back and "chop" it up again so that they can eat it... So, slice, chop, dice - whatever you want to do in a recipe - as long as it works for you!!

Teriyaki Pork
(recipe found in Taste of Home Healthy Cooking)

3/4 cup chicken broth, divided
1/3 cup 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

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.

Drain and discard marinade from plasic bag. In large nonstick skillet or wok, stir fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm. 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.

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.

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