Pork and Vegetable Stir-Fry: alternative to take-out

Ingredients:

• 1/2 cup sugar-free apricot preserves
• 3 tbsp low-sodium soy sauce
• 2 tbsp canola oil, divided
• 1 1/4 lbs. pork cutlets, cut into 1/4-inch strips
• 4 garlic cloves, minced
• 1 lb. broccoli cut into florets (3-4 cups)
• 1 red bell pepper, cut into thin strips
• 1 bunch scallions, cut into 2-inch lengths
• 4 ounces snow peas, strings removed

Makes 4 (2-cup) Servings

1. Whisk preserves and soy sauce together in a bowl until smooth.
2. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Add pork and cook, stirring frequently, until lightly browned and no longer pink, about 5 minutes. Transfer to a plate.
3. Add remaining oil and garlic to the same skillet, cook over medium-high heat for 30 seconds. Add broccoli, pepper, scallions and snow peas and cook until vegetables are crisp-tender, about 3 minutes. Stir in pork and preserves mixture; cook 1 minute more. Serve hot.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. Who does not love Chinese food? If you're craving Chinese take-out, PUT DOWN THE PHONE! You can make this dish in 30 minutes or less and it takes less time and money to make this dish. The apricot preserves give this stir-fry an sweet and fruity taste usedin Chinese cooking but with out all the sugars. It may look like a hot mess but it's a delicious dish that will fill you up and leave you satisfied. You will never order Chinese take-out again after eating this dish, I promise.