Ginger-Peach Pork Skillet

• 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

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.

vegetable blend, canola oil, peach preserves, teriyaki sauce, ground ginger, salt, garlic, red pepper, chicken broth, cornstarch, ready, peaches, grilled pork tenderloin

Taken from www.tasteofhome.com/recipes/ginger-peach-pork-skillet/ (may not work)