Ingredients

Teriyaki Sauce:

10 Mariani Pitted Prunes

1/2 cup chicken stock or reduced-sodium broth

1/4 cup water

2 tablespoons soy sauce

2 tablespoons dry sherry

1 tablespoon sesame oil

1 teaspoon chili garlic sauce

1/2 teaspoon ground ginger

Stir-Fry:

2 tablespoons vegetable oil

1 pound boneless pork loin or tenderloin, cut into bite-size pieces

1 cup cubed onion

4 cups assorted cut vegetables (cubed bell pepper, sliced zucchini, snow peas)

4 Mariani Pitted Prunes, cut into 1/4-inch pieces

Sliced green onions, toasted sesame seeds and fresh cilantro leaves (optional  toppings)

Directions

This sauce is sweetened and thickened with prunes making it tasty and better for you than store-bought sauces. Serve over rice to complete the meal.

1. Place all teriyaki sauce ingredients in a small blender or food processor and process until smooth.
2. Heat oil in a very large skillet or wok set over high heat. Add pork and cook for 5 minutes or until browned, stirring frequently.
3. Add onion and cook for 5 minutes more. Add vegetables and cook for 3 minutes or until crisp-tender.
4. Reduce heat to low and add sauce to skillet; cook and stir until heated through.
5. Serve over rice and top with diced prunes, green onions, sesame seeds and cilantro leaves, as desired.