PORK AND PEPPER STIR-FRY

Pork and Pepper Stir-Fry image

Looking for can't-fail Asian flavor? Try this stir-fry that features colorful bell peppers and a spicy gourmet glaze. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons apricot all-fruit spread
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
3/4 lb pork tenderloin, cut into 1/2-inch strips
2 teaspoons canola oil
1/2 cup chicken or vegetable broth
1 tablespoon cornstarch
2 teaspoons canola oil
6 cloves garlic, thinly sliced
1 tablespoon finely chopped gingerroot
1/4 teaspoon crushed red pepper flakes
2 large red bell peppers, cut into thin strips
2 large green bell peppers, cut into thin strips
1 large onion, cut into wedges
1 tablespoon reduced-sodium soy sauce

Steps:

In medium bowl, combine the spread, 1 tablespoon soy sauce and the 1/4 teaspoon red pepper flakes. Add pork; toss to coat well. Cover and refrigerate 20 minutes.
In large nonstick skillet, heat 2 teaspoons oil over high heat. Add pork mixture; cook, stirring frequently, 3 minutes or until pork is slightly pink in center. Place in bowl and keep warm. Wipe skillet with a paper towel.
In a cup, whisk together the broth and cornstarch; set aside.
Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add garlic, gingerroot and remaining 1/4 teaspoon red pepper flakes. Cook, stirring constantly, 2 minutes or until garlic is golden.
Add bell peppers, onion and the remaining 1 tablespoon soy sauce. Cook and stir 6 minutes or until vegetables are tender.
Add pork and any accumulated juices to pepper mixture. Stir cornstarch mixture and add to skillet. Cook and stir 1 minute or until thickened.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 55 mg, Fiber 5 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 12 g, TransFat 0 g