2 cups uncooked regular long grain white rice	4 cups water	� cup purchased Chinese plum sauce
� cup apple juice	1 tbsp. soy sauce	2 tsp. cornstarch
1 tbsp. oil	1 lb. pork tenderloin, halved lengthwise, thinly sliced	2 garlic cloves, minced
� cup cut green onions (1")	� green bell pepper, cut into thin strips	2 medium peaches, peeled, sliced
1 tbsp. lemon juice

1. Cook rice in water as directed on package.
2. Meanwhile, in small bowl, combine plum sauce, apple juice, soy sauce and cornstarch; blend well. Set aside.
3. Heat oil in large skillet or wok over medium-high heat until hot. Add pork slices and garlic; cook and stir 4 minutes. Add onions and bell pepper; cook and stir 2 to 3 minutes or vegetables are crisp-tender and pork is no longer pink.
4. Stir cornstarch mixture until smooth. Add to skillet; cook and stir until sauce is bubbly and thickened. Stir in peaches and lemon juice; cook until thoroughly heated. Serve over rice.

Ingredient info:
Plum sauce is a thick, sweet-and-sour condiment made with plums. Asian pork, duck and sparerib dishes are often served with plum sauce.

Kitchen tip:
Pork tenderloin is a long, lean and tender cut of meat weighing from � to 1� pounds. Slice off what you need for this recipe, then wrap the remainder tightly and freeze it for use in another recipe that calls for boneless pork.

Serving size:� recipe
Calories: 620
Calories from fat: 70
Dietary exchanges: 5 starch, 2 fruit, 2 lean meat OR 7 carbohydrate, 2 lean meat