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Pork & Apple Stir Fry

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  Orange juice 120 Milliliter (1/2 Cup)
  Minced fresh mint 10 Gram (1/4 Cup)
  Reduced-sodium soy sauce 30 Milliliter (2 Tablespoons)
  Minced fresh ginger 1 Tablespoon
  Garlic 1 Clove (5 gm), minced or pressed
  Boneless pork loin/Boneless pork shoulder/butt 1 Pound, trimmed of fat (455 Grams)
  Red skinned apples 12 Ounce, cored and chopped (340 Grams, Such As Red Gravenstein Or Red Delicious)
  Lemon juice 50 Milliliter (2 Tablespoons)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Onion 1 Small, cut into thin wedges
  Hot cooked rice 390 Gram (5 Cups)
  Oranges 1 Medium, peeled, if desired, sliced crosswise

1. To prepare teriyaki sauce, in a medium-size bowl, mix orange juice, minced mint, soy sauce, ginger, and garlic; set aside.
2. Slice pork across the grain into 1/8-inch-thick (3-mm-thick) strips about 2 inches (5 cm) long. Add pork to teriyaki sauce in bowl; cover and refrigerate for at least 15 minutes or until next day. Mix apples with lemon juice; set aside.
3. Heat oil in a wok or wide frying pan over high heat. Add onion; cook, stirring, until soft (about 2 minutes). Add apples; cook, stirring, until hot (about 1 minute). Spoon mixture into a bowl and set aside.
4. With a slotted spoon, transfer pork to pan; reserve teriyaki sauce in bowl. Cook, stirring, until meat is lightly browned (about 2 minutes). Return apple mixture to pan, then add any remaining teriyaki sauce and bring to a boil, stirring.
5. Mound rice on a platter. Pour pork mixture over rice; garnish with orange slices and, if desired, mint sprigs.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1844 Calories from Fat 410

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 11.2 g56%

Trans Fat 0.2 g

Cholesterol 358.3 mg119.4%

Sodium 1228.9 mg51.2%

Total Carbohydrates 216 g72.1%

Dietary Fiber 17.7 g70.9%

Sugars 69.5 g

Protein 140 g279.7%

Vitamin A 25.5% Vitamin C 326.7%

Calcium 22.4% Iron 61.6%

*Based on a 2000 Calorie diet

Pork & Apple Stir Fry Recipe