Recipe by beffymaroo
Here's a little something I whipped up to use up some apricot preserves- it's sweet, hot, and savory.
Top Review by ~Nimz~
This was very nice but I had to make, I felt like, some major changes in the spices to suit our taste. I went with a heaping tablespoon of garlic and only about 1/2 tsp of dried fresh ginger. Because we like sesame oil in small amounts I decreased that to 1 tsp. We loved the soy/apricot preserve flavors mixed together. We used red, yellow and orange papers with a small purple onion as our veggies and served over rice. Some of our guest ate potatoes as they are not fans of rice. Glad I had both. Thanks for sharing. Made for Spring PAC 2014.
- 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)
Directions See How It's Made
- 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.