| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | B, N | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Oil |
| 2 | Cloves garlic; chopped | |
| 2 1/2 | lb | Lean pork; cut in 1-inch cubes |
| 1/2 | c | Cider vinegar |
| 1 | c | Smucker's apricot preserves |
| 1 | qt | Chicken broth |
| 3 | Green peppers; cut in 1-inch chunks | |
| 1 | cn | (20 oz) pineapple chunks |
| Cornstarch |
INSTRUCTIONS
Heat oil and sauté garlic; add pork and stir fry until pork is lightly browned. Add vinegar, preserves and chicken broth. Cover tightly and simmer until pork is tender; add peppers and pineapple. Simmer till peppers are tender-crisp (10 minutes). Thicken mixture with cornstarch mixed with water. Serve spooned over rice. Recipe by: Smucker's(r) Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 21, 1998
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