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Peppers And Pork For 2




Source of Recipe


MOM
6 ounces lean boneless pork
1/4 cup dry white wine or chicken broth
1/4 cup dried fruit
1/8 cup water
2 teaspoons cornstarch
2 teaspoons sugar
1 teaspoon Dijon-style mustard
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cooking oil
1 cloves garlic, minced
1 small onion, cut into thin wedges
1 large green sweet pepper, cut into 1-inch squares (1-1/2 cups)
1 cup hot cooked rice

Trim fat from pork. Partially freeze pork. Thinly slice across grain into bite-size strips. Set aside.

For sauce, in a medium bowl combine wine or broth, dried fruit bits, water, cornstarch, sugar, mustard, oregano, salt, and pepper. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onion; stir-fry for 1-1/2 minutes. Add sweet pepper; stir-fry about 1-1/2 minutes more or until crisp-tender. Remove vegetables from the wok.

Add pork to the hot wok. Stir-fry for 2 to 3 minutes or until done. Push pork from the center of the wok.

Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice.