Uncle Ben's

Sweet-and-Sour Peach and Pork Stir-Fry with Jasmine Rice

Sweet-and-Sour Peach and Pork Stir-Fry with Jasmine Rice

Makes 4 servings

prep time 20 min

total time 30 min


  • 1 cup (250 mL) UNCLE BEN’S® Jasmine Rice
    1 tbsp (15 mL) Canola oil
    12 oz (340 g) Pork tenderloin, cubed
    12 oz (340 g) Sugar snap peas
    1 Peach, pitted and chopped
    1 Red pepper, chopped
    1/4 cup (60 mL) No salt added chicken broth
    1 tbsp (15 mL) Sodium reduced/low sodium soy sauce
    2 tbsp (30 mL) Rice wine vinegar
    1 tbsp (15 mL) Minced fresh gingerroot
    1 tbsp (15 mL) Apricot jam
    1 tsp (5 mL) Sesame oil
    1 tsp (5 mL) Cornstarch


  • Prepare rice according to package directions without butter.
  • Meanwhile, in wok or large skillet, heat oil over high heat; stir-fry pork for 2 or 3 minutes or until browned. Add peas, peach and red pepper; stir-fry for 1 minute.
  • Whisk together broth, soy sauce, rice wine vinegar, ginger, apricot jam, sesame oil and cornstarch; stir into pan. Bring to boil; cook for 1 minute or until pork is cooked through and vegetables are tender-crisp.
  • To serve, spoon stir-fry over rice.


Not a fan of Peach? No problem! Try Mango or Pineapple for a deliciously sweet alternative.

nutritional information

per Serving, 1/4 of recipe

  • Calories


  • Fat


  • Carbohydrate


  • Fibre


  • Protein



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