Cantonese Apricot Pork

A favorite from the Apricot Advisory Board

Yield: Makes 6 servings

Ingredients

1 1/2 lbs. lean, boneless pork

2 tablespoons salad oil

2 cups sliced celery

1/2 cup sliced scallions

2 cloves garlic, minced

1/3 cup soy sauce

1/2 teaspoon ground ginger

1 can (8 oz.) water chestnuts, drained and sliced

1 can (30 oz.) apricot halves, drained

salt

pepper

cooked rice

Add To

Directions:

Slice pork into thin strips. Heat oil in wok; gradually add celery, scallions and garlic. Stirfry over high heat (about 5 minutes) until tender but crisp; remove vegetables and set aside.

Add pork to seasoned oil and stirfry over high heat until lightly browned (about 10 minutes); mix in soy sauce and ginger. Reduce heat to medium; return vegetables to wok with water chestnuts; heat until hot, stirring constantly.

Gently mix in apricots. Remove wok from heat immediately after mixing in apricots to prevent them from getting too soft. Season to taste with salt and pepper. Serve with rice.

Recipe compliments of Apricot Advisory Board

Please note that some ingredients and brands may not be available in every store.

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