Apple and Pork Stir-fry with Ginger
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
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
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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
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.
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.
Member Ratings For This Recipe
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BRIDIEK
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THINMINTMOMMY
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WOODMOM
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IRONMIKE7707
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JO-DOUGH
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DLBROWNJACKSON
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OPENBUD
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THULLIBE
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HENAHP
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NANADEB49
This is more work than I'm used to putting into supper, so I expected great things. I added more pork and served this over rice. My daughter & granddaughter didn't like the cooked peppers & apples, but liked the sauce. I couldn't taste the different flavors. My husband & son thought it was okay. - 5/9/09
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FULLOFFIGURE
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SCARLETTDOVE158
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ARTTEACHER67
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TEFS912
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SUSHAH
Healthy, tasty, and colorful - a wonderful combination of flavors. I did modify the recipe a bit when I made it. I had orange marmalade in my pantry so I used that in place of the peach jam; and I always have boneless skinless chicken breasts in the freezer, so I substituted chicken for the pork. - 12/28/09
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5KIDSNIRAK
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JEANY42
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CLAYLADY001
I have always loved applesauce with pork chops but many years ago my friend made a wonderful pork chop?recipe with apples that were cooked into the dish and I loved it.She has since passed away but this recipe reminds me of her,she was a very special person and I will always remember that recipe. - 12/28/09
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