Recipe - Chinese Fruited Pork

1 One fourth pound Boneless pork,cut in 3/4"
strips
2 tablespoon Soy sauce
One fourth cup Dorothy Lynch Home Style or
Reduced Calorie dressing
4 teaspoon Cornstarch,divided
5 tablespoon Salad oil,divided
1 pack Frozen pea pods,slightly
thawed (6 oz)
2 tablespoon Water
1 cn Apricot halves,drained and
Sliced,reserving syrup
(16 oz)
Hot cooked rice

Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and
pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil
in wok or large skillet. Drain pork, reserving marinade. Add pork to
wok and cook over high heat, stirring about 45 minutes or until meat
is done. Remove meat and set aside. Drain wok. Add remaining 1
tablespoon oil to wok. Add snow peas and stirfry about 30 seconds.
Add water, cover and steam about 30 seconds. Stir in pork and
apricots. Dissolve cornstarch in reserved apricot syrup. Blend in
remaining marinade. Add to wok and heat, stirring until sauce
thickens. Serve each portion with One half cup hot cooked rice.

585 calories per serving. (Dorothy Lynch Home Style)

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip