Pork and Pear Stir-Fry
Plum preserves, pears, and ginger give this winning stir-fry just the right amount of sweetness.
Recipe from Better Homes and Gardens
1 1/2 cups fresh or 1 6-ounce package frozen pea pods
1 pound pork tenderloin
1/2 cup plum preserves
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
2 teaspoons grated fresh ginger
1 tablespoon cooking oil
1 medium yellow or red sweet pepper, cut into thin strips
1 medium pear, cored and sliced
1/3 cup sliced water chestnuts
1 - 2 tablespoons sliced almonds, toasted (optional)
Hot cooked rice
Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.
For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.
In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice. Makes 4 servings.
Per Serving: cal. (kcal) 485, Fat, total (g) 8, chol. (mg) 81, carb. (g) 72, fiber (g) 3, pro. (g) 30, vit. C (mg) 41, sodium (mg) 883, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products
Edie Rose by Rachel Bilson Bloom Nested Egg Salt and Pepper Shakers
$14.99Bed Bath & Beyond