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Pork and Veggie Stir Fry

August 25, 2017

Pork and Veggie Stir Fry
This quick encore recipe is a perfect way to use up any leftovers from either of the pork tenderloin recipes. You’ll need about two cups of cooked loin cut into bite-sized cubes. It’s delicious for day two lunch or as an entrée the next evening.
1 Tbsp. cornstarch
1/4 c. + 2 Tbsp. apple cider
2 c. cooked pork loin, cubed
2 Tbsp. soy sauce
1 (16-oz.) pkg. frozen veggie stir-fry blend, thawed
1 clove garlic, minced
1 Tbsp. olive oil
2 c. cooked pork loin, cubed
1/4 c. slivered almonds
Cooked white rice
1. In a small bowl, whisk together cornstarch, apple cider and soy sauce until smooth, adding up to two more tablespoons of cider if needed. Set aside.
2. In a wok or large skillet, heat oil and add garlic and cook for 1 minute before adding stir-fry veggie blend and cooking an additional two minutes. Immediately stir apple cider mixture together again and pour over vegetables. Toss and bring to a boil, cooking for two more minutes or until sauce if thickened.
3. Toss in pork and heat through, about three minutes.
4. Serve on top of rice and sprinkle with almonds.

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