Ingredients
1
cup uncooked instant white rice
1 1/4
cups water
3/4
lb. pork tenderloin
2
tablespoons oil
1
medium sweet onion (such as Walla Walla or Maui), cut into thin wedges (3/4 cup)
1
medium carrot, diagonally sliced (1/2 cup)
1
medium red bell pepper, cut into thin bite-sized strips
1
cup fresh snow pea pods, trimmed
1/3
cup plum jelly or jam
1
tablespoon soy sauce
1
tablespoon cornstarch
1/2
teaspoon ginger
1/4
teaspoon salt
Preparation
Cook rice in 1 cup of the water as directed on package.
Cut tenderloin into 1/4-inch thick slices; cut slices into thin bite-sized strips. Meanwhile, heat 1 tablespoon of the oil in wok or 12-inch skillet over medium-high heat until hot. Add pork; cook and stir 4 to 5 minutes or until pork is no longer pink in center. Remove pork from wok; place on plate and cover to keep warm.
Add remaining tablespoon oil to wok. Add onion and carrot; cook and stir 3 minutes. Add bell pepper and pea pods; cook and stir an additional 2 to 3 minutes or until vegetables are crisp-tender.
In small bowl, mix jelly, soy sauce, cornstarch, ginger, salt and remaining 1/4 cup water until smooth. Add jelly mixture and return pork to wok; cook and stir an additional 2 minutes or until sauce has thickened. Serve over rice.
