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Pork and Pepper Stir-Fry
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Prep Time:
20 minutes
Total Time:
1 hour
Delicious Asian stir-fry with vibrant bell peppers and flavorful spicy glaze recipe from Prevention® Healthy Cooking.
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
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon finely chopped gingerroot
  • 2 large red bell peppers, cut into thin strips
  • 2 large green bell peppers, cut into thin strips
  • 1 large onion, cut into wedges
Instructions:
  • Mix together the spread, 1 tablespoon of soy sauce, and 1/4 teaspoon of red pepper flakes in a medium bowl. Add the pork and toss until fully coated. Cover and chill in the fridge for 20 minutes.
  • Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Cook the pork mixture, stirring frequently, for 3 minutes or until pork is slightly pink in the center. Transfer to a bowl and keep warm. Clean the skillet with a paper towel.
  • Whisk broth and cornstarch in a cup; set aside.
  • In the same skillet, warm the remaining 2 teaspoons of oil over medium-high heat. Add in the garlic, gingerroot, and the rest of the red pepper flakes. Stir constantly for 2 minutes until the garlic turns golden brown.
  • Sauté bell peppers and onions with the remaining soy sauce for 6 minutes until vegetables are tender.
  • Combine the juicy pork with the flavorful pepper mixture. Mix the cornstarch mixture well and pour it into the skillet. Cook and stir for about 1 minute until the sauce thickens to perfection.

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