2 tablespoons vegetable oil
1 pound boneless pork loin, trimmed of fat, and cut into 1/2-inch thick strips
2 teaspoons curry powder
1/3 cup raisins
1/8 to 1/4 teaspoon crushed red pepper
3/4 cup canned, reduced-sodium chicken broth
1 can (15 1/4 ounces) sliced peaches, in juice or light syrup, drained
1 tablespoon white wine vinegar
1/2 cup sliced green onions
Salt, to taste

Heat the oil in large skillet over high heat. Add the pork and stir-fry until no pink remains. Add the curry powder and stir-fry for 30 seconds to a minute. Mix in the raisins, red pepper and broth; heat to simmering. Mix in the peaches and vinegar. Simmer for 2 minutes. Add the green onions; season with salt.

Servings: 4

Submitted by: Canned Food Fan / Mealtime.org