Quick Apricot Sweet and Sour Pork Stir-fry

1.In a medium bowl, toss the pork cubes with salt, pepper, and 2 tablespoons of cornstarch until evenly coated.

2.Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated pork in a single layer (work in batches if necessary) and cook for 3-4 minutes per side until golden brown and cooked through. Remove the pork from the skillet and set aside.

3.In a small bowl, whisk together all the sauce ingredients: apricot preserves, rice vinegar, soy sauce, ketchup, ginger, minced garlic, water, and 1 teaspoon of cornstarch until smooth.

4.Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the red and green bell peppers and onion. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

5.Pour the prepared apricot sweet and sour sauce mixture into the skillet with the vegetables. Bring the sauce to a simmer, stirring constantly. It will thicken quickly due to the cornstarch.

6.Return the cooked pork to the skillet. Toss everything gently to coat the pork and vegetables thoroughly in the glossy sauce. If using, add the apricot halves now and toss briefly.

7.Cook for 1 minute more until the pork is heated through and the sauce is thick and clinging to the ingredients. Serve immediately over steamed rice.