Title: Chinese Sweet and Sour Pork Salad
Categories: Chinese
Yield: 4 Servings

1/4	c	Ketchup
1/4	c	Apple juice
2	tb	Apricot fruit spread
1	tb	Apple cider vinegar
1	ts	Minced ginger
3/4	lb	Boneless pork loin chops,
		Cut into 3/4-inch cubes
1	lb	Package frozen snow peas or
1	c	Fresh, rinsed and ends
		Trimmed
1		(8 oz can pineapple chunks,
		Drained
1		(5 oz) can sliced water
		Chestnuts, drained
2		Carrots, shredded

In a small saucepan over medium heat, cook ketchup, juice, fruit spread, vinegar and ginger, stirring constantly, until spread has melted and sauce is slightly thickened, about 2 to 3 minutes. Coat a nonstick skillet with nonstick cooking spray and heat over medium-high heat for 1 minute. Add pork; saute until lightly browned and almost cooked through, about 6 minutes. Reduce heat to medium. Add peas and cook just until peas are crisp tender, about 5 minutes. In a bowl, combine pork mixture, pineapple, water chestnuts and sauce. Add carrots and toss. Serve warm or chilled. Makes 4 servings.

Per serving: Calories 287 Fat 8g Cholesterol 40 mg Sodium 161 mg Percent calories from fat 26% Source: "Quick and Healthy, " Fall 1996

Dallas Morning News 10/2/96 Typos by Bobbie Beers

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