“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


  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 ! .

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