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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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