Pork and Pepper Stir-Fry:

Date Added: 8 Jan 2010
Listed in: Main Dish Cuisine

• 2 tablespoons apricot all-fruit spread


• 1 tablespoon reduced-sodium soy sauce


• ¼ teaspoon crushed red pepper flakes


• ¾ lb pork tenderloin, cut into ½-inch strips


• 2 teaspoons canola oil


• ½ cup chicken or vegetable broth


• 1 tablespoon cornstarch


• 2 teaspoons canola oil


• 6 cloves garlic, thinly sliced


• 1 tablespoon finely chopped gingerroot


• ¼ 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

Preparation Time 20 min | Cooking Time 11 min:
4 servings | 260 Calories | 22g Protein | 23g Carbohydrates | 8g Fat

Looking for can’t-fail Asian flavor? Try this stir-fry that features colorful bell peppers and a spicy gourmet glaze.

• In medium bowl, combine the spread, 1 tablespoon soy sauce and the ¼ teaspoon red pepper flakes. Add pork; toss to coat well. Cover and refrigerate 20 minutes.


• 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.


• In a cup, whisk together the broth and cornstarch; set aside.


• Heat remaining 2 teaspoons oil in same skillet over medium-high heat. Add garlic, gingerroot and remaining ¼ teaspoon red pepper flakes. Cook, stirring constantly, 2 minutes or until garlic is golden.


• Add bell peppers, onion and the remaining 1 tablespoon soy sauce. Cook and stir 6 minutes or until vegetables are tender.


• Add pork and any accumulated juices to pepper mixture. Stir cornstarch mixture and add to skillet. Cook and stir 1 minute or until thickened.

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