Pork and Pear Stir-Fry

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



by 4  people


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Servings: 4
Total Time: 30 mins
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Ingredients
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    1 1/2  cups 
    fresh or 1 6-ounce package frozen pea pods
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    1   pound 
    pork tenderloin
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    1/2  cup 
    plum preserves
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    3   tablespoons 
    soy sauce
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    2   tablespoons 
    lemon juice
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    1   tablespoon 
    prepared horseradish
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    2   teaspoons 
    cornstarch
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    1/2  teaspoon 
    crushed red pepper
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    2   teaspoons 
    grated fresh ginger
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    1   tablespoon 
    cooking oil
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    1   
    medium yellow or red sweet pepper, cut into thin strips
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    1   
    medium pear, cored and sliced
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    1/3  cup 
    sliced water chestnuts
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    1 - 2   tablespoons 
    sliced almonds, toasted (optional)
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    Hot cooked rice

Directions
1.
Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.
2.
For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.
3.
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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