Apple Pork Stir-Fry

Apple Pork Stir-Fry

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From: Diabetic Living Magazine

Apple juice and apple jelly add a fruity-sweet counterpoint to the spicy flavors of ginger, garlic and red pepper in this tasty stir-fry pork recipe.

Ingredients 2 servings

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Original recipe yields 2 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons unsweetened apple juice
  • 1½ tablespoons apple jelly
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons reduced-sodium teriyaki sauce
  • ⅛ to ¼ teaspoon crushed red pepper
  • Nonstick cooking spray
  • ½ cup red sweet pepper cut into bite-size strips
  • ¼ cup sliced onion
  • ¼ cup sliced celery
  • ¼ cup matchstick-size apple strips
  • 2 tablespoons canned sliced water chestnuts, drained
  • 2 tablespoons shredded carrot
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 teaspoons sesame oil
  • 6 ounces boneless pork top loin chops, cut into thin bite-size strips
  • ⅔ cup hot cooked brown rice

Preparation

  • Prep

  • Ready In

  1. For sauce, in a small bowl combine apple juice, apple jelly, soy sauce, teriyaki sauce and crushed red pepper; set aside.
  2. Meanwhile, coat an unheated large nonstick skillet or wok with cooking spray. Preheat over medium-high heat. Add sweet pepper, onion, and celery to hot skillet. Cover and cook for 3 minutes, stirring occasionally. Add apple, water chestnuts, carrot, ginger and garlic; cover and cook for 3 to 4 minutes more or until vegetables and apple are crisp-tender, stirring occasionally. Remove vegetable mixture from skillet.
  3. Add sesame oil to the same skillet. Add pork strips. Cook and stir over medium-high heat for 2 to 3 minutes or until cooked through. Return vegetable mixture to skillet along with sauce mixture. Cook and stir for 1 to 2 minutes or until heated through. Serve stir-fry mixture with hot cooked rice.

Nutrition information

  • Serving size: 1 cup pork/vegetable mixture and ⅓ cup rice
  • Per serving: 294 calories; 7 g fat(1 g sat); 4 g fiber; 39 g carbohydrates; 20 g protein; 31 mcg folate; 35 mg cholesterol; 16 g sugars; 2,536 IU vitamin A; 52 mg vitamin C; 33 mg calcium; 1 mg iron; 498 mg sodium; 627 mg potassium
  • Nutrition Bonus: Vitamin C (87% daily value), Vitamin A (51% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 2 starch, ½ fat, ½ fruit

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