Sweet & Sour Pork

Sweet & Sour Pork

3/4 pound boneless lean pork, cut into 3/4-inch cubes
1 tablespoon corn starch
1/4 teaspoon salt
3 tablespoons Vegetable Oil
1 large onion, cut into squares
1 large green bell pepper, cut into 1-inch squares
1 can (8 ounces) pineapple chunks, drained
1 cup cherry tomatoes, halved (optional)
1 cup Stir-Fry Sauce Mix
1/3 cup apricot preserves
Hot cooked rice

Toss pork with corn starch and salt in a small bowl to coat lightly. Heat oil over medium-high heat in a wok or large skillet. Add pork, and cook, stirring quickly and frequently (stir-fry) for 4 minutes.

Add onion and green pepper; stir-fry 2 minutes. Add pineapple chunks and cherry tomatoes; stir-fry 1 minute longer. Stir the Stir-Fry Sauce Mix until blended then pour into wok. Add apricot preserves. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Serve with rice if desired. Makes 4 servings

Stir-Fry Sauce Mix
1/2 cup corn starch
1/4 cup packed brown sugar
4-1/2 teaspoons minced fresh ginger
4 large cloves garlic, minced
1/4 teaspoon crushed red pepper
2/3 cup soy sauce
1/3 cup rice vinegar or rice wine vinegar
1-1/2 cups chicken or beef broth
2/3 cup dry sherry OR chicken broth OR beef broth

Combine corn starch, brown sugar, ginger, garlic and red pepper in a 1-quart jar. Add soy sauce and vinegar; shake until blended. Add broth and sherry; shake well. Store covered in refrigerator up to 2 weeks; shake before using. Makes 4 cups