Tuesday, December 14, 2010

Teriyaki pork

This is what we had for dinner this evening.  It is from my Taste of home healthy cooking magazine.  It was great.  Probably could have had a bit more flavor, but nothing at all wrong with it.  Maybe try adding a bit of citrus - lemon or orange next time?  I added a bit more meat to make it feed the whole family, but upped the servings from 4 to 6.
I really liked that there were a lot of veggies in this meal.  It was a very healthy dinner.  It also didn't take an too long to prepare -longer than the 10 min prep, 20 min cook the book said, but still not an hour or anything.  Probably more like 10 min prep - 1 hour marinade, 10 more minutes prep, 15 min cook.


  • 3/4 cup chicken stock
  • 1/3 cup soy sauce
  • 2 Tablespoon red wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons garlic powder
  • 1.5 lb boneless pork loin chops cut into thing strips
  • 1 Tablespoon canola oil
  • 2.5-3 cups broccoli florets
  • 3 medium to large carrots, sliced
  • 3 celery rips, chopped
  • 4 cups shredded cabbage (about 1/2 a small head)
  • 5 green onions, sliced
  • 1 Tablespoon cornstarch
  • Hot cooked rice
  1. In a small bowl, combine 1/3 cup broth, soy sauce, vinegar, honey and garlic powder.  Pour 1/3 cup marinade into a large resealable plastic bag.  Add the pork.  Seal the bag and turn to coat.  Refrigerate for 1 hour.  Cover and refrigerate remaining marinade.  
  2. Drain and discard marinade from the pork.  In a large nonstick skillet or wok, stir-fry pork in oil for 5-6 minutes or until no longer pink.  Remove and keep warm.  (I was left with tons of liquid in the pan.  I poured it down the drain.)  
  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 1/2 cup 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.
Notes:  (this one is to self)  Don't forget to start the rice cooker when you start cooking the food - duh!!
Also, I think you could possibly speed this along by chopping the veggies in a food processor and cooking the meat and veggies at the same time in 2 separate pans.  I started with chopping the carrots and had the carrots and broccoli ready to go in a container, then I chopped the rest of the veggies as the meat or other veggies were cooking.

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