Total Time
40mins
Prep 20 mins
Cook 20 mins

I found this easy to make and delicous recipe in Taste of Home Light and Tasty magazine. It's a wonderful change of pace to the regulare dinner entrees and pretty healthy too. It was developed by Molly Gee of Plainwell, Mi. Hope you will enjoy it as we have.

Ingredients Nutrition

Directions

  1. In a bowl, combine 2/4 cup chicken broth, soy sauce, vinegar, honey and garlic powder . Mix well .
  2. Pour 1/3 cup marinade into a large resealable plastic bag then add the pork.
  3. Seal the bag and turn to coat and refrigerate bag for 1 hour. Cover and refrigerate remaining marinade.
  4. Drain and discard marinade. from pork,
  5. In a large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until pork is no longer pink. Remove pork from skillet or wok and keep warm.
  6. In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes.
  7. Add celery and stir-fry 2 minutes.
  8. Add cabbage and green onions and stir-fry for 2 minutes longer or until vegetables are crisp and tender.
  9. Combine cornstarch and remaining broth until smooth,
  10. Stir into vegetable mixture and bring to a boil, cook and stir for about 1 or 2 minutes until broth mixture is thickened.
  11. Return pork to skillet or wok and heat through.
  12. Serve over rice, if desired. Enjoy ! .

Reviews

(3)
Most Helpful

My whole family really liked this recipe.
I will definitely make it again. Thank you for posting this!

Dandy Sandy January 04, 2011

This was good....not great. The pork was tasty but dry. This recipe doesn't have enough sauce. I added much needed sesame oil ,fresh garlic and gingerroot. Hubby wasn't overly thrilled and I probably wouldn't remember to make it again. On the plus side , everyone got their daily serving of veggies-thanks anyway.

bad kitty 1116 July 16, 2009

Very good, my family likes it also:)

TrustNo1 August 15, 2008

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