Ingredients:
| 1/4 |
cup |
Ketchup |
| 1/4 |
cup |
apple juice |
| 2 |
tablespoons |
Apricot fruit spread |
| 1 |
tablespoons |
Apple cider vinegar |
| 1 |
teaspoon |
Minced ginger |
| 3/4 |
pound |
Boneless pork loin chops, cut into 3/4 inch cubes |
| 1 |
pound |
Package frozen snow peas or |
| 1 |
cup |
Fresh, rinsed and ends Trimmed |
| 8 |
ounces |
can pineapple chunks, drained |
| 5 |
ounces |
can sliced water chestnuts, drained |
| 2 |
medium |
carrots, shredded |
|
Preparation:
In a small saucepan over medium heat, cook ketchup, juice, fruit
spread, vinegar and ginger, stirring constantly, until spread has
melted and sauce is slightly thickened, about 2 to 3 minutes. Coat a
nonstick skillet with nonstick cooking spray and heat over
medium-high heat for 1 minute. Add pork; saute until lightly browned
and almost cooked through, about 6 minutes. Reduce heat to medium.
Add peas and cook just until peas are crisp tender, about 5 minutes.
In a bowl, combine pork mixture, pineapple, water chestnuts and
sauce. Add carrots and toss. Serve warm or chilled. Makes 4 servings. |
