Cantonese Apricot Pork
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The Apricot Advisory Board featured the recipe for this unusual Oriental dish in their advertising over a decade ago; it's still an asked-for favorite. Perhaps it started today's popular trend toward using fruit in main-course recipes.
INGREDIENTS
1-1/2 pounds lean boneless pork
2 tablespoons salad oil
2 cups sliced celery
1/2 cup sliced scallions
2 large cloves garlic, minced
1/3 cup soy sauce
1/2 teaspoon powdered ginger
1 (8-ounce) can water chestnuts, drained and sliced
1 (30-ounce) can apricot halves, drained
Salt and pepper
RiceSlice pork into thin strips. Heat oil in wok; gradually add celery, scallions and garlic. Stir-fry over high heat, about 5 minutes, until tender but crisp; remove vegetables and set aside.
Add pork to seasoned oil and stir-fry 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.
Makes 6 servings