1. Cut pork into 1/4-inch slices. Heat 12-inch nonstick skillet over medium-high heat. Add pork and Michigan Apple cider. Cook about 2 minutes, stirring occasionally. Add celery, carrots, onion, bell pepper, water chestnuts and ginger. Cover and cook 2 minutes.
2. Add Michigan Apple pie filling and soy sauce to skillet. Cover and cook 2 minutes, stirring frequently. Serve over cooked pasta or rice.
Suggested Michigan Apple varieties to use
Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.
Variation
Substitute 2 cups sliced peeled Michigan Apples for Michigan Apple pie filling. Add Apples with vegetables and prepare according to Step 1. Step 2, combine 1 tablespoon cornstarch, soy sauce and 1 cup Michigan Apple cider or juice until smooth. Gradually add to hot vegetable mixture, stirring constantly. Cook and stir 2 minutes longer. Serve over cooked pasta or rice.
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