Ginger-Peach Pork Skillet |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Leftover grilled pork, packaged rice and a jazzed-up frozen stir-fry blend speed up this saucy, sweet skillet dish with a little bit of heat. âElizabeth Perkins, South Riding, Virginia Ingredients:
1 package (16 ounces) frozen stir-fry vegetable blend |
1 tablespoon canola oil |
1/2 cup peach preserves |
3 tablespoons reduced-sodium teriyaki sauce |
3/4 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon crushed red pepper flakes |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
3 tablespoons cornstarch |
2 packages (8-1/2 ounces each) ready-to-serve whole grain brown and wild rice medley |
1 can (8-1/2 ounces) sliced peaches, drained and coarsely chopped |
2-3/4 cups sliced grilled pork tenderloin |
Directions:
1. Stir-fry vegetable blend in oil in a large skillet or wok, until vegetables are crisp-tender, about 4 minutes. Stir in the preserves, teriyaki sauce, ginger, salt, garlic powder and pepper flakes.
2. Whisk broth and cornstarch until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Meanwhile, prepare rice according to package directions. Stir peaches and pork into the skillet and heat through. Serve with rice. Yield: 4 servings.
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