INGREDIENTS
2 T oil divided
1 ¼ lb boneless pork loin chops, trimmed and cut into bite-size strips
¾ lb fresh asparagus, cut into 2" pieces
1 zucchini, halved and sliced
1 C julienned strips of red, yellow and orange bell peppers
½ C B & R Farms Dried Apricot Red Pepper Topping
¼ C green onions, sliced
DIRECTIONS
Heat 1 T oil over medium-high heat in a work or skillet. Add pork and stir-fry for 5-7 minutes or until browned and cooked through to an internal temperature of 145F.
Remove from wok and keep warm. Add remaining oil to wok. When very hot, add all vegetables except green onions.
Stir-fry for 2-3 minutes until crisp tender. Return pork to wok with dried apricot topping and cook for 2 minutes more or until very hot.
Top with green onions. Serve over hot steamed rice with additional Red Pepper Topping.
Makes 4 servings