Chinese fruited pork

Yield: 6 servings

Measure Ingredient
1¼ pounds Boneless pork,cut in 3/4" strips
2 tablespoons Soy sauce
¼ cup Dorothy Lynch Home Style or Reduced Calorie dressing
4 teaspoons Cornstarch,divided
5 tablespoons Salad oil,divided
1 pack Frozen pea pods,slightly thawed (6 oz)
2 tablespoons Water
1 can Apricot halves,drained and Sliced,reserving syrup (16 oz)
Hot cooked rice

Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil in wok or large skillet. Drain pork, reserving marinade. Add pork to wok and cook over high heat, stirring about 4-5 minutes or until meat is done. Remove meat and set aside. Drain wok. Add remaining 1 tablespoon oil to wok. Add snow peas and stir-fry about 30 seconds.

Add water, cover and steam about 30 seconds. Stir in pork and apricots. Dissolve cornstarch in reserved apricot syrup. Blend in remaining marinade. Add to wok and heat, stirring until sauce thickens. Serve each portion with ½ cup hot cooked rice.

585 calories per serving. (Dorothy Lynch Home Style)

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