Pork and Pear Stir-Fry

Plum preserves, pears, and ginger give this winning stir-fry just the right amount of sweetness.

Pork and Pear Stir-Fry
30 mins
  • 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
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

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.

nutrition information

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
Back to Top