"Here's a little something I whipped up to use up some apricot preserves- it's sweet, hot, and savory."
( for the brave- otherwise, 1 tsp red pepper flakes is a good alternative)
grated fresh ginger
1 1/2 lbs pork loin or 1 1/2 lbs
tenderloin, cut into bite-sized strips
chopped assorted fresh vegetable
( some goods ones are onion, bell pepper, broccoli, snow peas, mushrooms- go nuts)
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.
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Pork Stir-Fry With Apricot Sauce (cont.)