Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

Recipe courtesy California Apricot Producers

Ingredients

1 lb. boneless pork, cut into small cubes
1T cornstarch
1T peanut oil
1 can (15 1/4 oz.) California apricot halves
1T soy sauce
1 bag frozen stir-fry vegetables

Glaze sauce:
1T cornstarch
1T soy sauce
1T white distilled vinegar
1 1/2 tsp. Dijon-style mustard
3/4 cup apricot syrup, reserved from can

Directions

1. Cut pork into 3/4 inch cubes; set aside.
2. Mix cornstarch and soy sauce. Add pork; toss to coat.
3. Turn into hot skillet with heated oil; stir-fry until pork is cooked , about 10 minutes.
4. Meanwhile, drain apricots; reserve 3/4 cup syrup.
5. Glaze sauce: Combine 1T each of cornstarch, soy sauce, white distilled vinegar and 1 1/2 teaspoons Dijon-style mustard.
6. Mix syrup with Glaze sauce.
7. Add sauce mixture to skillet; stir until lustrous. Add apricots, heat through.