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Pork & Vegetable Stir-Fry

 Pork & Vegetable Stir-Fry
“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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • In a small bowl, combine the cornstarch, apple juice, sherry and soy
  • sauce until smooth; set aside.
  • 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.
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,

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Pork & Vegetable Stir-Fry (continued)

Nutritional Facts: 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now