2 cups uncooked regular long-grain white rice
4 cups water
1/2 cup purchased Chinese plum sauce
1/4 cup apple juice
1 tablespoon soy sauce
2 teaspoons cornstarch
1 tablespoon oil
1 pound pork tenderloin — halved lengthwise, thinly sliced
2 garlic cloves — minced
3/4 cup cut green onions — (1 inch)
1/2 green bell pepper — cut into thin strips
2 medium peaches — peeled and sliced
1 tablespoon lemon juice
Cook rice in water as directed on package.
Meanwhile, in small bowl, combine plum sauce, apple juice, soy sauce and cornstarch; blend well. Set aside.
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 until vegetables are crisp-tender and pork is no longer pink.
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.