Chinese Fruited Pork

1 1/4 lbs. boneless pork cut in cubes
2 T soy sauce
1/4 cup DOROTHY LYNCH HOME STYLE DRESSING
4 tsp cornstarch, divided
5 T salad oil, divided
1 pkg. (6oz.) frozen pea pods, slightly thawed
2 T water
1 can (16 oz.) apricot halves, drained, reserving syrup
Hot cooked rice

Place pork in a bowl. Combine soy sauce, dressing and 3 tsp cornstarch and pour over meat. Allow to marinate 15 minutes. Heat 4 T oil in wok or large skillet. Drain pork, reserving marinade. Add pork to wok and cook over high heat, stirring, about 4 to 5 minutes or until meat is done. Remove meat and set aside. Drain wok. Add remaining oil to wok. Add snow peas and stir-fry about 30 seconds. Stir in pork and apricots. Dissolve cornstarch in reserved apricot syrup. Blend in remaining marinade. Add to wok and heat, stirring, until sauce thickens. Serve with rice. 6 servings.

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