Ingredients:

1 tablespoon chili oil 1 pound pork tenderloin -- cut into 2 2 1/4-inch slices 1 (16 ounce) package frozen broccoli, cauliflower and carrots 3 tablespoons apricot preserves 1 tablespoon black bean sauce  

Preparation:

Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean sauce; cook and stir 30 seconds or until heated through.  

Notes: