Teriyaki Pork Stir-fry with Cabbage

Our daughter loves to play "chef".  So tonight when I asked her to whisk the sauce while I added the ingredients, she was more than willing.  After I added all the ingredients to the bowl and walked away to prepare the other ingredients, she continued to play chef by reaching for additional imaginary ingredients on the counter and adding them to the bowl.  Then she reached for the real container of Yo Baby peach yogurt that I was going to give to the baby as part of her dinner.  With the lid partially opened, she grabbed the yogurt and shook the container as if to add a "dash of this and a dash of that".  With that, a large glop of peach yogurt fell into the sauce.  After my initial, "NOOOOO!" as if in slow motion, I realized, hey - she may be on to something. I have to say, it did provide a nice element of subtle sweetness.  And with that, a new ingredient for this recipe was born.

Teriyaki Pork Stir-fry with Cabbage

Serves 6

1 1/3 cup reduced-sodium chicken broth, divided

1/2 cup reduced-sodium soy sauce

4 tablespoons red wine vinegar

4 teaspoons honey

4 teaspoons minced garlic

1 tablespoon fresh minced ginger
1/2 teaspoon red pepper flakes (optional)

1 1/2 pounds boneless pork loin chops, cut into thin strips

1 tablespoon canola oil

2 cups fresh broccoli florets

4 ounces baby carrots, halved lengthwise

3 celery ribs, sliced

4 cups shredded cabbage

6 green onions, sliced

2 tablespoons cornstarch
1/4 cup peach yogurt (optional)

Hot cooked brown rice, optional

In a small bowl, combine the broth, soy sauce, vinegar, honey, garlic, ginger, and red pepper flakes if using.  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 1/4 cup of the sauce 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.