Chinese cuisine
Ingredients:
- ¾ cup chicken broth,
divided.
- ⅓ 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.
- 3 celery ribs, sliced.
- 4 cups shredded
cabbage.
- 6 green onions,
sliced.
- 1 tbsp cornstarch.
- Hot cooked brown rice.
Directions:
- In a small bowl,
combine ¼ cup broth, soy sauce, vinegar, honey and garlic powder.
- Pour ⅓ cup marinade
into a large reseal-able plastic bag; add the pork.
- Seal bag and turn to
coat; refrigerate for at least 1 hour.
- Cover and refrigerate
remaining marinade.
- Drain and discard
marinade.
- In large nonstick
skillet or wok, stir-fry pork in oil for 2 or 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 or 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 over rice.