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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
  • 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

Directions

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

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