Mitzi Stinson demonstrates this recipe at www.CookWithMitzi.com. She adapted the original recipe, substituting peanut oil for the vegetable oil and adding a bag of frozen stir-fry veggies.

California Apricot Stir-Fry Pork

1 pound boneless pork, cut into small cubes

1 tablespoon cornstarch

2 tablespoons vegetable oil (see note)

15.25-ounce can California apricot halves

1 tablespoon soy sauce

Glaze Sauce (recipe follows)

1 bag of frozen stir-fry veggies (see note)

Cut pork into 3/4 inch cubes; set aside.

Mix cornstarch and soy sauce. Add pork; toss to coat.

Heat oil in skillet until hot; put pork in skilet, stir-fry until pork is cooked, about 10 minutes.

Meanwhile, drain apricots; reserve 3/4 cup syrup. Mix syrup with Glaze Sauce. Add sauce mixture and frozen veggies to skillet; stir until lustrous.Add apricots, heat through.

Glaze Sauce: Combine 1 tablespoon each of cornstarch, soy sauce, white distilled vinegar, and 1 1/2 teaspoons Dijon-style mustard.

Makes 4 servings.

California Apricot Producers