Pork and Vegetable Stir-Fry

Here is the last in our "South Beach Diet" series. Now I can put the cookbooks away since they all of our favorites are now posted here.

The sugar-free Apricot preserves really add that nice "glaze" finish and sweetness, without all of the sugar content.

Pork and Vegetable Stir-Fry

Ingredients

• 1/2 cup sugar-free apricot preserves
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp canola oil,divided
• 1 1/2 lbs. pork cutlets,cut into 1/4-in. strips
• 4 garlic cloves,minced
• 1 lb broccoli,cut into florets (3-4 cups)
• 1 red bell pepper,cut into thin strips
• 1 bunch scallions,cut into 2-in. lengths
• 4 oz. snow peas, strings removed

Directions

1. Whisk preserves and soy sauce together in a bowl until smooth.
2. Heat 1 Tbsp of the oil in a large nonstick skillet or wok over high heat. 
3. Add pork and cook, stirring frequently, until lightly browned and no longer pink, about 5 min. Transfer to a plate.
4. Add remaining oil and garlic to the same skillet; cook over med-high heat for 30 sec. 
5. Add broccoli, pepper, scallions, and snow peas and cook until vegetables are crisp-tender, about 3 min. 
6. Stir in pork and preserves mixture; cook 1 min. more. Serve hot.

Recommend serving over 1/2 cup of basmati rice.
4 (2 cup) servings