Pork & Vegetable Stir Fry

This is the leftover recipe that goes with the pork roast we had on Sunday, from the Oct/Nov Simple & Delicious.

Pork & Vegetable Stir Fry
1 tbsp cornstarch
1/4 cup unsweetened apple juice
2 tbsp sherry or additional apple juice
2 tbsp soy sauce
1 pkg (16 oz) frozen stir fry vegetable blend, thawed (we used sugar-snap peas. None of us like the broccoli that comes in your typical stir fry blend)
1 garlic clove, minced
1 tbsp canola oil
2 cups cooked cubed pork
1/4 cup slivered almonds, toasted
Hot cooked rice

In a small bowl, combine the cornstarch, apple juice, and soy sauce until smooth; set aside. Stir fry the vegetables and garlic in oil for 1-2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add pork; heat through. Sprinkle with almonds. Serve with rice.

This was great! Besides making the rice, this whole thing came together in under 10 minutes. Highly recommend this one, especially if you have leftovers from the other pork recipe. I am keeping these two recipes together in my keeper book, so I remember to make them together. So so good.