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Servings:  About 4


    1 lb. boneless pork, cut into small cubes
    1 tablespoon cornstarch
    2 tablespoons vegetable oil
    1 can (15¼ oz.) apricot halves
    1 tablespoon soy sauce
    Glaze Sauce (recipe follows)


Cut pork into 3/4 inch cubes; set aside.

Mix cornstarch and soy sauce. Add pork; toss to coat.

Turn into hot skillet with heated oil; stir-fry until pork is cooked, about 10 minutes.

Meanwhile, drain apricots; reserve 3/4 cup syrup.
Mix syrup with Glaze Sauce. 
Add sauce mixture to skillet; stir until lustrous.
Add apricots, heat through.

Glaze Sauce:
Combine 1 tablespoon each of cornstarch, soy sauce, white distilled vinegar and 1½ teaspoons Dijon-style mustard.

Apricot Producers of California


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