1 tbsp. vegetable oil
1 lb. lean pork loin, cut in 1/2" cubes
1 clove garlic, minced
1/2 cup coarsely chopped red onion
1 med. red or green pepper, cut in thin strips
2 cups broccoli florets
1 cup julienne cut carrots
1/2 cup Wong Wing Plum Sauce
1/2 cup L'ambiance White Wine
2 tsp. cornstarch
1/4 tsp. crushed red pepper

Recipe from Recipes Plus

In large nonstick skillet, heat oil over med. high heat.  Brown pork with garlic and onion 3 min.  Add peppers, broccoli and carrots; cook, stirring occasionally, 5-8 min. or until vegetables are just tender.

Combine plum sauce, wine, cornstarch and crushed red pepper.  Add to skillet and bring to boil.  Season with salt to taste.  Serve over hot cooked rice, if desired.