Cantonese Apricot Pork
"From the Apricot Advisory Board, a very old recipe. I think this probably needs a light cornstarch sauce mix using apricot juice after adding apricots. Use 2 teaspoons cornstarch to 2 tablespoons juice."
Ingredients
Nutritional
- Serving Size: 1 (290.6 g)
- Calories 331.8
- Total Fat - 9.8 g
- Saturated Fat - 3.3 g
- Cholesterol - 86.6 mg
- Sodium - 1236.4 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 2.2 g
- Sugars - 1.7 g
- Protein - 31.7 g
- Calcium - 24.8 mg
- Iron - 1.5 mg
- Vitamin C - 24.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Slice pork into thin strips.
Step 2
Heat oil in wok and gradually add celery, scallions and garlic.
Step 3
Stir fry over high heat (about 5 minutes) until tender but crisp, remove vegetables and set aside.
Step 4
Add pork to seasoned oil and stir fry over high heat until lightly browned, about 10 minutes.
Step 5
Mix in soy sauce and ginger.
Step 6
Reduce heat to medium; return vegetables to wok with water chestnuts and heat until hot, stirring constantly.
Step 7
Gently mix in apricots.
Step 8
Remove wok from heat immediately after mixing in apricots to prevent them from getting too soft. Season to taste with salt and pepper.
Step 9
Serve with rice.
Tips
No special items needed.