Pork With Apricots & Peppers

A stir-fry which looks very appetizing & tastes even better. This is the type of recipe that you can do most of the prep work ahead of time. It also looks awesome. Source Better Homes & Gardens.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 12  ounces  lean boneless pork (bite-size strips)
• 1⁄2 cup dry white wine or 1⁄2 cup chicken broth
• 1⁄3 cup  dried apricot, cut into thin strips
• 1⁄4 cup water
• 2  teaspoons cornstarch
• 2  teaspoons sugar
• 1  teaspoon dijon-style mustard
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄2 teaspoon ground ginger
• 1  tablespoon  cooking oil
• 2  garlic cloves, minced
• 1  medium onion, cut into thin wedges
• 1 1⁄2 cups green sweet peppers, cut into 1-inch squares
• 2  cups  fluffy hot cooked rice

Directions

1. Trim fat from pork. Partially freeze pork. Thinly slice across grain into bite-size strips; set aside.
2. For sauce, in a medium bowl combine wine or broth, apricots, water, cornstarch, sugar, mustard, oregano, salt, pepper and ginger; set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as neccessary during cooking.) Preheat over med-high heat. Stir-fry garlic in hot oil for 15 seconds.
4. Add onion, stir-fry for 1-2 minutes.
5. Add sweet pepper, stir fry about 1-2 minutes more or until crisp-tender.
6. Remove vegetables from the wok.
7. Add pork to the hot wok. Stir-fry for about 2-3 minutes or until done. Push pork from the center of the wok.
8. Stir sauce.
9. Add sauce to the center of the wok. Cook and stir until thickened and bubbly.
10. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1-2 minutes more or until heated through.
11. Serve immediately with hot cooked fluffy rice.