1/4 cup of oil 2 Cloves garlic; chopped 2 1/2 pounds of lean pork; cut in 1-inch 1/2 cup of cider vinegar 1 quart of Chicken broth 3 Green peppers; cut in 1-inch one 20 ounce can of pineapple chunks Cornstarch apricot preserves
Heat oil and saute garlic; add pork and stir fry until pork is lightly browned. Add vinegar, preserves and chicken broth. Cover tightly and simmer until pork is tender; add peppers and pineapple. Simmer till peppers are tender-crisp (10 minutes). Thicken mixture with cornstarch mixed with water. Serve spooned over rice. Recipe by: Smuckers(r) Posted to brand-name-recipes by Beach Princess on Jan 21, 1998
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