| Apricot Sweet and Sour Pork
1/4 cup of oil
2 Cloves garlic, chopped
2 1/2 pounds of lean pork, cut in 1-inch pieces or strips
1/2 cup of cider vinegar
1 quart of chicken broth
3 Green peppers, cut in 1-inch
one 20 ounce can of pineapple chunks
Cornstarch
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Heat oil and sauté garlic, add pork and stir fry until pork is lightly browned. Add vinegar, preserves and chicken broth. Cover tightly and simmer until pork is tender; add peppers and pineapple. Simmer till peppers are tender-crisp (10 minutes). Thicken mixture with cornstarch mixed with water. Serve spooned over rice. Recipe by: Smuckers(r) Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan 21, 1998
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