Mark’s parents bought me a really beautiful wok for Christmas so we’ve been making a lot of stir-frys lately. They’re really great weeknight meals – one dish, full of veggies and quick.

This was great. I especially liked marinating the pork beforehand; it really helped infuse the flavor. We’ve had a few stir-frys lately that just taste like meat/veggies with sauce dumped over – this felt much more cohesive.

And, tomorrow is the Chinese New Year – a perfect excuse to try this out!
 

Teriyaki Pork Stir Fry
(from Healthy Cooking December/January 2011)
Serves 4

3/4 c. chicken broth, divided
1/3 c. reduced-sodium soy sauce
2 T. red wine vinegar
2 t. honey
2 t. garlic powder
1 lb. boneless pork loin chops, cut into thin strips
1 T. canola oil
2 c. fresh broccoli florets
3 medium carrots, sliced
3 celery ribs, sliced
4 c. shredded cabbage
6 green onions, sliced
1 T. cornstarch
Hot cooked brown rice

In a small bowl, combine 1/4 c. broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 c. marinade into a large resealable 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 2-3 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 over rice.