Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat a grill to medium-high. meanwhile, in a small bowl, stir together the apricot preserves and rice vinegar. transfer half of the mixture to a large bowl. sprinkle the pork with salt and pepper. grill the pork, turning once, until browned, about 8 minutes. brush with the preserves in the small bowl and grill until caramelized and cooked through inside, 2 - 3 minutes more. transfer to serving plates and let rest. while the pork rests, grill the plums and scallions, turning occasionally, until charred and tender, about 5 minutes for the plums and 2 minutes for the scallions. transfer to the serving plates and spoon the remaining preserves all over.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables