PREP 20 MINUTES
STIR FRY 10 MINUTES
SERVES 4
CALORIES 290 PER SERVING
NEEDED
1/3 CUP LOW-SUGAR APRICOT PRESERVES
3 TABLESPOONS KETCHUP
3 TABLESPOONS APPLE-CIDER VINEGAR
2 TABLESPOONS WATER
1 TABLESPOON CORNSTARCH
2 TEASPOONS OLIVE OIL
¾ POUND BONELESS CENTER CUT PORK LOIN CUT INTO THIN STRIPS
2 CLOVES GARLIC MINCED
NON STICK COOKING SPRAY
2 BELL PEPPERS SLICED
2 CUPS FRESH BROCCOLI FLORETS
1 CUP FRESH SNOW PEAS TRIMMED
HOW TO MAKE
1. WHISK THE APRICOT PRESERVES, KECTUP, APPLE CIDER VINAGAR, WATER, AND CORN STARCH IN A SMALL BOWL UNTIL SMOOTH,
2. HEAT A LARGE DEEP SKILLET OR WOK OVER HIGH HEAT UNTIL DROP OF WATER SIZZLES ON IT. ADD THE OLIVE OIL AND SWIRL TO COAT SKILLET.
3. ADD THE PORK LOIN AND STIR-FRY UNTIL BROWNED 2 MINUTES. ADD THE GARLIC AND STIR FRY UNTIL PORK IS COOKED THROUGH AND GARLIC IS FRAGANT. TRANSFER PORK MIXTURE TO A PLATE.
4. SPRAY THE SKILLET WITH NON-STICK COOKING SPRAY AND SET OVER MEDIUM-HIGH HEAT. ADD THE BELL PEPPERS, BROCCOLI FLORETS AND SNOW PEAS. STIR FRY UNTIL VEGATABLES BEGIN TO BROWN, ABOUT 3 MINUTES. ADD SAUCE AND REDUCE HEAT AND STIR TO COAT. ADD PORK MIXTURE AND COOK STIRRING FREQUENTLY, UNTIL VEGETABLES ARE CRISP-TENDER AND SAUCE IS BUBBLY AND THINKENED, ABOUT 2 MINUTES.
ARMYMOM46
OUR FREEDOM IS NOT FREE PRAY FOR OUR TROOPS.
| current weight: 102.0 |
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