- 1/4 cup low-sodium ketchup
- 1/4 cup apple juice
- 2 tablespoons apricot fruit spread
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated fresh ginger
- 3/4 pound boneless pork loin chops, cut into thin strips
- 1 (8 ounce) package frozen sugar snap peas
- 1 (8 ounce) can pineapple chunks
- 1 (5 ounce) can sliced water chestnuts
- 2 carrots, thinly sliced
- Heat ketchup, apple juice, fruit spread, vinegar, and ginger in a small saucepan, stirring constantly, until spread has melted and sauce is slightly thickened, 2 to 3 minutes.
- Coat a large nonstick skillet with nonstick spray and warm over medium-high heat for 1 minute. Add pork; stir-fry until lightly browned and almost cooked through, 6 minutes. Reduce heat to medium. Add peas and cook, stirring frequently, just until peas are crisp-tender, 5 minutes.
- In a serving bowl, combine pork mixture, pineapple chunks, water chestnuts, and the sauce. Add carrots and toss to mix well. Serve warm or chilled.