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Chinese Fruited Pork
1 1/4 lb Boneless pork, cut in 3/4" strips
2 tb Soy sauce
1/4 c Dorothy Lynch Home Style or Reduced Calorie dressing
4 ts Cornstarch, divided
5 tb Salad oil, divided
1 pk Frozen pea pods, slightly thawed (6 oz)
2 tb Water
1 cn 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 1/2 cup hot cooked rice.
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