Makes 3 to 4 servings
1 1/2 pounds thin sliced pork chops, sliced in slivers
1/3 cup white wine
1/3 cup maple syrup
1/3 cup orange marmalade (I used St. Dalfour brand that is 100% fruit)
1/3 cup pineapple juice (drained from a 15-oz can of pineapple bits)
2 tablespoons arrowroot
1 tablespoon sunflower or olive oil
6 oz snow peas, sliced
1 small can sliced water chestnuts, drained
16 oz bean sprounts
15-oz can of pineapple bits
1. Mix the first six ingredients in a bowl and let marinade for about 1/2 hour in the refrigerator. Stir periodically.
2. Heat oil in a very large skillet or wok. Spoon pork int the skillet with a slotted spoon, reserving the marinade. Saute the pork on medium high heat until done, stirring often. This will take 3 to 5 minutes depending on how big your skillet is and how thick the pork is. Spoon the pork out into a large, heat-resistant bowl such as a pyrex bowl.
3. Add snow peas and water chestnuts to the skillet with the remaining juices. Saute on medium high heat for about two minutes. Add in bean sprouts. Saute another minute or two.
4. Add back the pork into the skillet. Stir and saute another minute until it is all hot. Pour the mixture back into the bowl that held the pork.
5. To make a sauce, add the reserved marinade to the juices already in the skillet. Sprinkle on the remaining tablespoon of arrowroot. Heat and stir constantly as the sauce thickens. Add in the pineapple bits to heat them up. Pour over the pork mixture. Serve over a bed of brown rice or rice noodles.