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.

Ingredients

• 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

Directions

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.