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Apple Pork Stir-Fry

 Apple Pork Stir-Fry
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.
3 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Add the celery, carrot, onion, red pepper, water chestnuts and
  • ginger; stir-fry until vegetables are tender. Add pie filling.
  • 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.

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Apple Pork Stir-Fry (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.