TERIYAKI PORK
Molly Gee of Plainwell, Michigan seasons tender pork loin and an assortment of crisp-tender vegetables with soy sauce and garlic marinade for this savory stir-fry.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 302 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 802mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
TERIYAKI PORK SALAD
From Australian BH&G Diabetic Living issue 12 2007. Do not include marinating time which can be 20 minutes to 8 hours or cooking of potatoes.
Provided by ImPat
Categories Salad Dressings
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place pork in a shallow glass or ceramic dish.
- In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing.
- Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate.
- Preheat the barbecue char-grill on medium.
- Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade.
- In a large bowl, toss the salad leaves, radishes, onion and potatoes.
- Diagonally slice the pork across the grain.
- Add the pork to the salad with the dressing and toss to coat.
- TIP - to toast the sesame seeds, dry fry in a small non-stick grying pan over medium heat for 2-3 minutes or until lightly toasted.
Nutrition Facts : Calories 376.2, Fat 10.8, SaturatedFat 2.8, Cholesterol 78.8, Sodium 771.9, Carbohydrate 36.1, Fiber 4.1, Sugar 8.2, Protein 31.4
PORK TERIYAKI
I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.-Denise Loewenthal, Hinckley, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,
Nutrition Facts :
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