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Apple Pork Stir-Fry Recipe
Apple Pork Stir-Fry Recipe photo by Taste of Home

Apple Pork Stir-Fry Recipe

Read Reviews (5)
4.75 5
Publisher Photo
Jo Ann Erpelding of Canton, Michigan shares this super stir-fry with a twist. Water chestnuts bring a slight crunch to the tender pork and veggies, while apple pie filling lends a complementary sweetness.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 3 servings

Ingredients

  • 1/2 teaspoon cornstarch
  • 1/2 cup apple cider or unsweetened apple juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 pound boneless pork loin chops, cut into strips
  • 2 teaspoons canola oil
  • 1/2 cup sliced celery
  • 1/3 cup sliced fresh carrot
  • 1/3 cup sliced onion
  • 1/3 cup julienned sweet red pepper
  • 1/3 cup sliced water chestnuts
  • 1/4 teaspoon ground ginger
  • 1 cup apple pie filling
  • 1-1/2 cups hot cooked rice

Nutritional Facts

1 cup pork mixture with 1/2 cup rice equals 370 calories, 8 g fat (2 g saturated fat), 36 mg cholesterol, 494 mg sodium, 56 g carbohydrate, 3 g fiber, 18 g protein.

Directions

  1. In a small bowl, combine the cornstarch, cider and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry pork in oil for 5-7 minutes or until no longer pink.
  2. Add the celery, carrot, onion, red pepper, water chestnuts and ginger; stir-fry until vegetables are tender. Add pie filling.
  3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 3 servings.
Originally published as Apple Pork Stir-Fry in Cooking for 2 Spring 2008, p59

Nutritional Facts

1 cup pork mixture with 1/2 cup rice equals 370 calories, 8 g fat (2 g saturated fat), 36 mg cholesterol, 494 mg sodium, 56 g carbohydrate, 3 g fiber, 18 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Apple Pork Stir-Fry(5)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 18, 2012

Very good. Need to double sauce. Left out pie filling. Didn't see the need. Sweet enough without it. It was the best stir-fry I have fixed. I used Chinese noodles and husband used rice!!

MY REVIEW
Reviewed Feb. 7, 2012

Excellent. Simple & fast. We loved it!

MY REVIEW
Reviewed Apr. 3, 2010

This was very tasty and extremely easy. I will definately make it again.

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