Colorful Stir-Fry Supper
Quick Rice
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 1 cup apricot preserves (or use apricot spread)
- 6 Tbsp soy sauce
- 1 Tbsp cornstarch
- 3 Tbsp vegetable oil, divided (or use olive oil or peanut oil)
- 1½ lb pork tenderloins, trimmed and cut into bite-size pieces
- 1 (16-oz) pkg frozen vegetable stir-fry medley
Instructions
- Whisk together apricot preserves, soy sauce, and cornstarch in a small bowl; set aside.
- Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat. Season pork with salt and pepper, if desired; add to skillet, and cook 6 to 8 minutes or until browned. Remove from skillet; set aside.
- Heat 1 Tbsp oil in skillet over medium-high heat; add vegetables. Cook, stirring, 4 to 6 minutes or until crisp-tender.
- Return pork to skillet, and stir in apricot mixture. Cook, stirring, 2 to 3 minutes or until sauce is thickened and vegetables are tender. Serve over rice.
Side Dish Ingredients
- 3 (8.8-oz) pouches microwavable long-grain rice
Side Dish Instructions
- Cook rice according to package directions in microwave. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
353
|
178
|
531
|
| Fat (g) | 10 | 2 | 12 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 42 | 36 | 78 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 974 | 9 | 983 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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