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.