Cantonese Apricot Pork Recipe

"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."

Original is 8 servings

Metric US

I've Tried It

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.

Cantonese Apricot Pork

Ingredients