Lots of wonderful canned fruits provide sweet and tart flavors to this delicious pork stir fry recipe.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 1/4 cup soy sauce
- 1 Tbsp. cornstarch
- 1 tsp. five spice powder
- 2 Tbsp. honey
- 2 Tbsp. apple cider vinegar
- 8 oz. can pineapple tidbits, drained, reserving juice
- 11-oz. can mandarin oranges, drained, reserving juice
- 1 Tbsp. oil
- 1 green pepper, chopped
- 1 onion, chopped
- 2 cups cubed leftover roast pork
- 1/3 cup toasted slivered almonds
- hot cooked rice
Preparation:
In 1 cup glass measure, combine soy sauce, cornstarch, five spice powder and blend well with small wire whisk or fork. Stir in honey, vinegar, and enough reserved fruit juices to measure 1 cup. Set aside.
In large skillet, heat oil over medium high heat and saute bell pepper and onion. Cook and stir 2-3 minutes until tender. Add pork and cook 3-4 minutes longer until hot.
Stir in soy sauce and cornstarch mixture and cook and stir for 3-4 minutes longer until mixture thickens and becomes clear. Add fruit and cook 2-3 minutes longer until hot. Sprinkle with almonds and serve over hot cooked rice. 6 servings
Calories: 400
Fat: 10 grams
Sodium: 700 mg
Vitamin C: 30% DV
