A quick and easy dinner for any day of the week! "


  1 pound pork tenderloin
  1 tablespoon chili or vegetable oil
  1 bag (1 pound) frozen broccoli, carrots, and cauliflower
  3 tablespoons E. Waldo Ward's Apricot Preserves
  1 tablespoon oyster sauce or hoisin sauce
  Hot cooked rice or noodles, if desired


1  Remove fat from pork. Cut pork into 1/2 -inch slices.

2  Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add frozen vegetables; stir-fry 2 minutes.

3  Stir in preserves and oyster sauce; cook and stir about 30 seconds or until heated through. Serve over rice or noodles.


Serves 4 people