Pork & Vegetable Stir-Fry Recipe
- 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
- 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.
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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer