Pork and Pepper Stir-Fry

 

2

tablespoons apricot all-fruit spread

1

tablespoon reduced-sodium soy sauce

1/4

teaspoon crushed red pepper flakes

3/4

lb pork tenderloin, cut into 1/2-inch strips

2

teaspoons canola oil

1/2

cup chicken or vegetable broth

1

tablespoon cornstarch

2

teaspoons canola oil

6

cloves garlic, thinly sliced

1

tablespoon finely chopped gingerroot

1/4

teaspoon crushed red pepper flakes

2

large red bell peppers, cut into thin strips

2

large green bell peppers, cut into thin strips

1

large onion, cut into wedges

1

tablespoon reduced-sodium soy sauce

• 1 In medium bowl, combine the spread, 1 tablespoon soy sauce and the 1/4 teaspoon red pepper flakes. Add pork; toss to coat well. Cover and refrigerate 20 minutes.
• 2 In large nonstick skillet, heat 2 teaspoons oil over high heat. Add pork mixture; cook, stirring frequently, 3 minutes or until pork is slightly pink in center. Place in bowl and keep warm. Wipe skillet with a paper towel.
• 3 In a cup, whisk together the broth and cornstarch; set aside.
• 4 Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add garlic, gingerroot and remaining 1/4 teaspoon red pepper flakes. Cook, stirring constantly, 2 minutes or until garlic is golden.
• 5 Add bell peppers, onion and the remaining 1 tablespoon soy sauce. Cook and stir 6 minutes or until vegetables are tender.
• 6 Add pork and any accumulated juices to pepper mixture. Stir cornstarch mixture and add to skillet. Cook and stir 1 minute or until thickened.