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
For sauce, in a small bowl combine apple juice, apple jelly, soy sauce, teriyaki sauce and crushed red pepper; set aside.
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.
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.