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Ginger-Peach Pork Skillet

 Ginger-Peach Pork Skillet
Leftover grilled pork, packaged rice and a jazzed-up frozen stir-fry blend speed up this saucy, sweet skillet dish with a little bit of heat. —Elizabeth Perkins, South Riding, Virginia
4 ServingsPrep/Total Time: 25 min.


  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 1 tablespoon canola oil
  • 1/2 cup peach preserves
  • 3 tablespoons reduced-sodium teriyaki sauce
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 tablespoons cornstarch
  • 2 packages (8-1/2 ounces each) ready-to-serve whole grain brown and wild rice medley
  • 1 can (8-1/2 ounces) sliced peaches, drained and coarsely chopped
  • 2-3/4 cups sliced grilled pork tenderloin


  • Stir-fry vegetable blend in oil in a large skillet or wok, until
  • vegetables are crisp-tender, about 4 minutes. Stir in the preserves,
  • teriyaki sauce, ginger, salt, garlic powder and pepper flakes.
  • Whisk broth and cornstarch until smooth. Gradually stir into skillet.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Meanwhile, prepare rice according to package directions. Stir peaches
  • and pork into the skillet and heat through. Serve with rice. Yield:

2 of 2

Ginger-Peach Pork Skillet (continued)

Directions (continued)

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