Asian Pork Stir Fry

donna morales


Got this recipe out of my Eat Well, Lose Weight cookbook from BH&G. First time I try this one. Came out soooooo good. BD's head was bobbing up and down as he was making hmmmmmmmmm hmmmmmm sounds with his mouth. hehehehe

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2/3 c
apricot preserves
3 Tbsp
soy sauce
1/2 tsp
ground ginger
2 tsp
1/2 tsp
crushed red pepper
4 tsp
canola oil
16 oz
bag of frozen asian veggies
1 lb
lean boneless pork chops, cut into thin strips
2 Tbsp
dry roasted peanuts
1 tsp
sesame seeds

Directions Step-By-Step


Mix well preserves, soy sauce, cornstarch, ginger and the crushed red pepper.
In non stick skillet or a wok heat 2 teaspoons oil over a medium heat. Add the frozen vegetables and stir fry for 4 to 5 minutes till heated through, then removed from skillet and set aside.
Add the other 2 teaspoons of oil and half of the pork. Cook on medium heat and stir till pork is no longer pink. Remove and set aside. Put remaining pork in and cook through. Add all the pork to the skillet at this time.
Add sauce to pork. Stir till thickened and bubbly. Add the veggies and gently stir till everything is coated well. Turn heat off.

Sprinkle with peanuts and sesame seeds.

If you desire you can put this over rice. Another great side would be egg rolls with this.

About this Recipe

Course/Dish: Pork
Other Tag: Healthy