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
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  • 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.

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
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