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9Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup sugar (free apricot preserves, I used Smucker's Sugar Free Apricot Preserves)
- 3 Tbsp. soy sauce
- 2 Tbsp. peanut oil (could use canola oil or grapeseed oil but I prefer peanut oil for stir frying)
- 2 pork chops (cut into small pieces, next time I would cut mine into thin strips)
- minced garlic (1 tsp.)
- 2 1/2 cups broccoli flowerets (bite size, not too small)
- 1 cup red pepper (cut into bite size pieces)
- 1 cup snow peas (cut in half)
- 4 green onions (cut into 1" pieces)
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Reviews(7)
trimormaniac 4 years ago
Turned out amazing! Changed it up a bit though. Pork tenderloin. For my sauce I did soy sauce, agave nectar, sriracha, Worcestershire sauce, garlic powder and black pepper. For veggies I chopped up garlic, shallots, yellow onions, potatoes, tomatoes, celery, carrots and green beans. Was delicious!!!
cyndi k. 6 years ago
great recipe!!used bok choy and mushrooms instead of broccoli. still delicious!!
Elizabeth W. 7 years ago
This recipe is great, and extremely versatile. I have made it with chicken and pork and even just as a veggie stir fry. I like to add thinly sliced carrots, cashews, water chestnuts, and pineapple chunks! My kids destroy it, and theres never any leftovers.
al 8 years ago
First time using a wok and it went great. This recipe was excellent warm and seemed to continue to get better day by day! Would definitely make again.