Ingredients
1/2 teaspoon cornstarch1/2 cup apple cider or unsweetened apple juice2 tablespoons reduced-sodium soy sauce1/2 pound boneless pork loin chops, cut into strips2 teaspoons canola oil1/2 cup sliced celery1/3 cup sliced fresh carrot1/3 cup sliced onion1/3 cup julienned sweet red pepper1/3 cup sliced water chestnuts1/4 teaspoon ground ginger1 cup apple pie filling1-1/2 cups hot cooked rice
Preparation
In a small bowl, combine the cornstarch, cider and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry pork in oil for 5-7 minutes or until no longer pink.
Add the celery, carrot, onion, red pepper, water chestnuts and ginger; stir-fry until vegetables are tender. Add pie filling.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
