This vibrant Fruited Pork dish is a delightful twist on classic Chinese stir-fry cuisine. Tender strips of boneless pork are marinated in a savory blend of soy sauce and dressing, then quickly seared to lock in juices. The real magic happens when sweet, canned apricots and crisp snow peas are tossed in, creating a perfect balance of sweet and salty flavors. The apricot syrup thickens into a glossy, rich glaze that coats every bite. It’s a colorful, family-friendly meal that comes together in under 40 minutes, making it perfect for busy weeknights. Serve it over steamed rice for a complete, satisfying dinner that feels both comforting and sophisticated.
Fruited Pork
Description
This vibrant Fruited Pork dish is a delightful twist on classic Chinese stir-fry cuisine. Tender strips of boneless pork are marinated in a savory blend of soy sauce and dressing, then quickly seared to lock in juices. The real magic happens when sweet, canned apricots and crisp snow peas are tossed in, creating a perfect balance of sweet and salty flavors. The apricot syrup thickens into a glossy, rich glaze that coats every bite. It’s a colorful, family-friendly meal that comes together in under 40 minutes, making it perfect for busy weeknights. Serve it over steamed rice for a complete, satisfying dinner that feels both comforting and sophisticated.Ingredients
Directions
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Place pork strips in a bowl.
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Combine soy sauce, salad dressing, and 3 teaspoons of cornstarch in a small bowl; pour over meat.
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Toss pork to coat evenly and allow to marinate for 15 minutes.
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Heat 4 tablespoons of oil in a wok or large skillet over high heat.
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Drain pork, reserving the marinade in the bowl.
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Add pork to the hot wok and cook, stirring constantly, for 4-5 minutes or until meat is cooked through.
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Remove meat from the wok and set aside on a plate.
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Drain excess oil from the wok, leaving about 1 tablespoon.
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Add remaining 1 tablespoon of oil to the wok if needed.
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Add snow peas and stir-fry for about 30 seconds.
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Add 2 tablespoons of water, cover the wok, and steam for 30 seconds until peas are crisp-tender.
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Return the cooked pork to the wok along with the sliced apricots.
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In a small bowl, dissolve the remaining 1 teaspoon of cornstarch in the reserved apricot syrup.
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Blend the reserved pork marinade into the apricot syrup mixture.
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Pour the sauce mixture into the wok and stir constantly until the sauce thickens and coats the ingredients, about 1-2 minutes.
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Serve immediately over hot cooked rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 343.3kcal
- % Daily Value *
- Total Fat 19.9g31%
- Saturated Fat 7.1g36%
- Cholesterol 113.5mg38%
- Sodium 88.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 38.3g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: You can substitute the salad dressing with a mixture of hoisin sauce and ketchup for a more traditional Chinese flavor profile. Fresh apricots can be used in season, but canned are convenient and provide the necessary syrup for the sauce.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain the crispness of the vegetables.
Cooking Tips: Ensure your wok is very hot before adding the pork to get a good sear. Do not overcrowd the pan; cook in batches if necessary. The snow peas should remain bright green and crisp-tender, so avoid overcooking them.
Variations: For added crunch, toss in some cashews or peanuts at the end. You can also add sliced bell peppers or broccoli florets along with the snow peas for extra vegetables.
