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Pork & Vegetable Stir-Fry Recipe
Pork & Vegetable Stir-Fry Recipe photo by Taste of Home

Pork & Vegetable Stir-Fry Recipe

Read Reviews (4)
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“I love using leftovers from my pork roast this way!” This fantastic meal-in-one comes together in just 20 minutes. —Jeannie Klugh, Lancaster, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1/4 cup unsweetened apple juice
  • 2 tablespoons sherry or additional unsweetened apple juice
  • 2 tablespoons soy sauce
  • 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 2 cups cubed cooked pork
  • 1/4 cup slivered almonds, toasted
  • Hot cooked rice

Nutritional Facts

1 cup (calculated without rice) equals 306 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 552 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Directions

  1. In a small bowl, combine the cornstarch, apple juice, sherry and soy sauce until smooth; set aside.
  2. Stir-fry vegetable blend and garlic in oil for 1-2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add pork; heat through. Sprinkle with almonds. Serve with rice. Yield: 4 servings.
Originally published as Pork & Vegetable Stir-Fry in Simple & Delicious October/November 2010, p17

Nutritional Facts

1 cup (calculated without rice) equals 306 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 552 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Pork & Vegetable Stir-Fry(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Mar. 12, 2012

I used the leftovers from the Pork Roast with Plum Sauce recipe and it turned out great, with a little extra soy sauce and brown rice, of course! Tasted much better than the little sauce packets that come with frozen stir fry veggies!

MY REVIEW
Reviewed Mar. 27, 2011

Perhaps other reviewers didn't use already flavored leftover pork? We had some apple & beer slow cooker pork tenderloin leftover so that is what we used and this turned out so yummy and was a great way to use up the leftover pork! We steamed some brown rice to go with it and added some extra broccoli.

MY REVIEW
Reviewed Nov. 9, 2010

Needs something rather flavorless. Zero out of five tasters here wanted to have it again.

MY REVIEW
Reviewed Oct. 18, 2010

Quick, easy and very bland.

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