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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 312.8
  • Total Fat: 8.5 g
  • Cholesterol: 44.8 mg
  • Sodium: 498.0 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 19.5 g

View full nutritional breakdown of Apple and Pork Stir-fry with Ginger calories by ingredient
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Apple and Pork Stir-fry with Ginger


Apple and Pork Stir-fry with Ginger

Introduction

This super simple supper is packed full of fruits and veggies. This super simple supper is packed full of fruits and veggies.
Number of Servings: 1

Ingredients

    2 Tbsp. peach jam, preferably fruit sweetened
    2 Tbsp. reduced sodium soy sauce
    2 Tbsp. water
    1/2 tsp. cornstarch
    1 1/2 tsp. dark toasted sesame oil
    1 Tbsp. finely minced fresh ginger root
    1/2 pound (8 ounces) pork tenderloin, cut into thin strips
    1 1/2 tsp. canola oil
    1 cup chopped red bell pepper
    1 cup chopped green bell pepper
    1 cup chopped yellow bell pepper
    1 can (8 ounces) sliced water chestnuts, drained
    2 firm apples, such as Fuji or Gala, cut into one-inch pieces
    1/2 cup scallions, thinly sliced
    Freshly ground black pepper, to taste

Tips

Featured in the revised edition of The New American Plate.

Printed with permission from the American Institute for Cancer Research


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Directions

1. In small bowl, combine jam, soy sauce, water and cornstarch. Set aside.

2. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes.

3. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes.

4. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.

Makes 4 servings (2 oz cooked pork per serving.)

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.





TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Very Good
    35 of 35 people found this review helpful
    I made this but added sliced carrot, pea pods, and bamboo shoots to it. I also changed the apple to pink lady apples because they are a little crisper. It was very good. - 12/18/08

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  • Very Good
    31 of 31 people found this review helpful
    Chopped everything earlier in the day and cooked the pork ahead of time. Spent 10 mins at dinner stir frying and serving. EASY and Yummy. - 1/22/09

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  • Incredible!
    26 of 26 people found this review helpful
    I made this last night for dinner. I added bamboo shoots, baby corn ears and snow peas. It is really good. - 9/5/08

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  • Incredible!
    25 of 25 people found this review helpful
    We loved thie recipe. I added mushrooms an one cup of shredded red cabbage. - 7/12/08

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  • Incredible!
    24 of 25 people found this review helpful
    Excellent! I used snow peas instead of yellow peppers and served it over brown rice. It was very colorful and flavorful. A winner in my family. - 6/22/09

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  • Incredible!
    21 of 21 people found this review helpful
    We loved it. I took the advice of another commenter here and added a extra ginger. It turned out perfectly. This is one of the best recipes I've ever made, healthy or otherwise. Thank you! - 1/16/09

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  • Very Good
    19 of 19 people found this review helpful
    Pork and apples go so well together. I served with a baked sweet potatoe and green salad. Everyone enjoyed it. - 4/5/08

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  • 18 of 22 people found this review helpful
    For those who used powdered ginger instead of fresh -- fresh ginger tastes MUCH different than powdered ginger. Also, I am going to marinate the meat with minced or sliced fresh ginger, scallions, soy sauce, fresh cracked black pepper, and sesame oil before stir frying for added flavor. - 8/7/09

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  • Incredible!
    17 of 17 people found this review helpful
    I really think I could eat this once a week. The veggies are filling, with beautiful color, and the sauce has just the perfect bite to it.

    I used powdered ginger instead of fresh, orange marmalade instead of peach, and I might throw in some broccoli tonight! - 6/29/09

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  • Incredible!
    15 of 15 people found this review helpful
    My husband and I both enjoyed this recipe so much!! I wasn't able to mince the ginger, I just cut it into very small pieces, and I could taste the ginger in every delicious bite!!! - 6/2/09

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  • 14 of 14 people found this review helpful
    Enjoyed this recipe. I substituted turkey and apricot jam and added mandarin oranges. - 1/28/09

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  • 14 of 14 people found this review helpful
    This was really good! But next time I will serve it over brown rice or something, a little lacking just by itself. - 12/18/08

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  • Very Good
    14 of 14 people found this review helpful
    Yummy! We enjoyed this! I only used 1 pepper (I'm allergic to them but my husband & daughter like them) and added sliced carrots. Next time I would add a little more ginger. I'd also like to try it with chicken. Will definitely make this again!!! - 7/3/08

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  • Incredible!
    14 of 14 people found this review helpful
    Fantastic - Even better with orange marmalade!! - 4/4/08

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  • 10 of 10 people found this review helpful
    For those who have a problem with mincing ginger (or garlic, for that matter) just use a hand held cheese grater. You don' t even have to peel the ginger. Just wash it. For me, I would slice the peppers similar to the pork, in keeping with Chinese visual perfection. - 9/14/09

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  • Very Good
    10 of 10 people found this review helpful
    A touch too subtle for our taste so we added more ginger and thoroughly enjoyed it - 4/5/08

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  • 9 of 9 people found this review helpful
    peel your ginger,put it in a baggie & freeze it. Then slice or grate as you need it & it stays fresh....marlizg - 10/22/09

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  • Very Good
    9 of 9 people found this review helpful
    I have also tried this recipe using peaches. - 4/16/09

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  • Incredible!
    9 of 9 people found this review helpful
    One of the most delicious dishes of pork I have eaten! - 12/18/08

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  • Very Good
    9 of 11 people found this review helpful
    Very good! Loved all the different flavors and textures. - 11/2/08

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  • 9 of 9 people found this review helpful
    I would make it again, but with less peppers - 7/2/08

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  • 9 of 9 people found this review helpful
    very tasty and also good with granny smith apples. - 11/27/07

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  • Very Good
    9 of 10 people found this review helpful
    Once I began making this recipe I wasn't sure how it was going to turn out. It ended up being a huge hit with the family. Very tasty! - 3/21/07

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  • Very Good
    8 of 8 people found this review helpful
    This was really delish... I used peach preserves (couldn't find jam) EVOO instead of Canola and ground ginger vs. ginger root.. yummm! - 6/24/09

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  • Incredible!
    8 of 8 people found this review helpful
    This was great with pork, and just as good with chicken! Thank you for the recipe - 5/31/09

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