Ingredients
3/4 cup reduced-sodium chicken broth, divided1/3 cup reduced-sodium soy sauce2 tablespoons red wine vinegar2 teaspoons honey2 teaspoons garlic powder1 pound boneless pork loin chops, cut into thin strips1 tablespoon canola oil2 cups fresh broccoli florets3 medium carrots, sliced3 celery ribs, sliced4 cups shredded cabbage6 green onions, sliced1 tablespoon cornstarchHot cooked brown rice, optional
Preparation
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. 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.
