1 lb. lean boneless pork loin
ground white pepper
1/3 cup low-sugar apricot spread
cup peach nectar
1 tbsp. cornstarch
Vegetable cooking spray
1 tsp. peeled, minced ginger
3 cups sliced frozen peaches, thawed
6 oz. fresh snow peas
Trim fat from pork. Partially freeze pork; slice diagonally across grain into
thin strips. Sprinkle with pepper and salt; set aside. Combine apricot spread,
peach nectar, and cornstarch in a small bowl; stir well, and set mixture aside.
Coat a large nonstick skillet or wok with cooking spray; place over med.-high
heat until hot. Add ginger; stir-fry 30 seconds. Add sliced pork spray; place
over med.-high heat until hot. Add ginger; stir-fry 30 seconds.
Add sliced pork; stir-fry 3 min. Add reserved apricot mixture; cook 1 min. or
until mixture is thickened. Add peaches and snow peas; toss gently. Cover and
cook 1 min. or until thoroughly heated.
Makes 6 (1 cup size) servings.
Per serving: cal 204 , prot 17.1 , fat 6 , carb , chol 45 , iron 1.4 , sod 162 ,
WW Points: 5 pt.