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Apricot Glazed Pork


1 of tablespoon chili oil.
1 lb pork tenderloin, cut into 2*2*¼-inch slices.
16 ounces of frozen broccoli, cauliflower and carrots.
3 tablespoons of apricot preserve.
1 tablespoon of black bean sauce.


Heat a wok over a high heat until hot.

Add the chili oil and rotate the wok to coat sides.

Add the pork and stir-fry for 5 minutes or until no longer pink.

Add the vegetables and stir-fry for another 2 minutes.

Stir in the apricot preserves and black bean sauce.

Stir until heated through.



About una_triple_ten

...Just a man behind the stove on the open sea...


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