1/2 cup Catsup
1/2 cup Apple juice
1/4 Cup Apricot fruit spread
2 Tablespoons Apple cider vinegar
2 teaspoons Ginger root, Freshly grated
1 1/2 Pounds pork loin, lean, boneless, Cut into 3/4" cubes
8 Ounces peas, frozen, Sugar snap or snow
16 Ounces Pineapple chunks in juice, Drained
5 Ounces water chestnuts, Drained
2 Whole Carrots, Shredded
2 Cups cabbage, Napa Chinese, thinly sliced
2 Whole Garlic cloves, Minced
1 Package noodles, fresh, cooked and drained
1 Tablespoon peanut oil

In a saucepan, combine juice, fruit spread, catsup, vinegar and ginger. Continue stirring until sauce has thickened, two to three minutes.

Cook Chinese noodles according to package directions and drain.

Meanwhile in a skillet, saute pork in 1 tablespoon oil until lightly browned and nearly cooked, five to six minutes.

Add the garlic cloves, the Chinese cabbage and shredded carrots, water chestnuts and peas.

Reduce heat and simmer until snow peas are tender, about three to four minutes.

Pour sauce over pork and stir to combine.

Serve over Chinese noodles.

Submitted by: CM