Ingredients
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
Preparation
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.
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 1/4 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.
