1 1/2 lb. boneless cubed pork
6 carrots, coarsely grated
2 ribs celery, diced thin
1 can (16 oz.) sweet-n-sour sauce
1 pkg. (10 oz.) frozen tiny peas
16 canned apricot halves

Melt a piece of the pork fat from the cubed pork in a Dutch oven. When pan is evenly greased, remove remaining piece of fat. Saute cubed pork until browned on all sides, about 10 minutes. Add carrots, celery and 1/2 of the sweet-n-sour sauce. Cover and simmer over low heat for 20 minutes. Add frozen peas during last 10 minutes. Add apricots during last 3 minutes of cooking time. Serve with cooked rice. 4 servings.