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1 tablespoon chili oil
1 pound pork tenderloin -- cut into 2 × 2 1/4-inch slices
16 ounces frozen broccoli, cauliflower and carrots
3 tablespoons apricot preserves
1 tablespoon black bean sauce
Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok
to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add
vegetables; stir-fry 2 minutes. Stir in preserves and black bean sauce;
cook and stir 30 seconds or until heated through.
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