PORK STIR-FRY WITH APRICOT SAUCE

Pork Stir-Fry With Apricot Sauce image

Here's a little something I whipped up to use up some apricot preserves- it's sweet, hot, and savory.

Provided by beffymaroo

Categories Pork

Time 1h50m

Yield 3-4 serving(s)

Number Of Ingredients 10

Previous Next

Ingredients

1/3 cup soy sauce
1/2 cup apricot preserves
1/4 cup rice vinegar
1 teaspoon habanero sauce (for the brave- otherwise, 1 tsp red pepper flakes is a good alternative)
2 tablespoons grated garlic
2 tablespoons grated fresh ginger
1 tablespoon cornstarch
1 1/2 lbs pork loin or 1 1/2 lbs tenderloin, cut into bite-sized strips
1 tablespoon sesame oil
1/2-1 lb chopped assorted fresh vegetable (some goods ones are onion, bell pepper, broccoli, snow peas, mushrooms- go nuts)

Steps:

Combine first seven ingredients well, set aside half of mixture and refrigerate.
Combine the other half of the soy sauce mixture with the pork in a mixing bowl.
Cover pork mixture with plastic wrap and refrigerate. Allow to marinate for at least one hour.
Heat a wok or large skillet over medium-high heat and add sesame oil.
When oil is hot, but not smoking, add pork mixture and cook until just barely cooked through- approximately 4-6 minutes.
Remove pork from skillet/wok with a slotted spoon and put aside in a clean bowl.
Add the vegetables to the pan and cook, stirring frequently until crisp-tender. You may want to add them in order of density to keep from overcooking some of them (e.g. carrots first, then broccoli, then mushrooms last).
When the vegetables are just cooked enough, add the pork back to the skillet/wok and then the reserved half of the soy sauce mixture.
Cook, stirring a couple of times, for about one minute more, until sauce is thickened.
Serve, over steamed rice if desired.

Nutrition Facts : Calories 688.7, Fat 36.5, SaturatedFat 11.7, Cholesterol 136.1, Sodium 1945.4, Carbohydrate 41.1, Fiber 0.6, Sugar 23.8, Protein 49.3