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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tender pork and ripe pears make a sweet combination, and a spicy sauce adds plenty of zip! Ingredients:
1/2 cup plum preserves |
3 tablespoons soy sauce |
2 tablespoons lemon juice |
1 tablespoon prepared horseradish |
2 teaspoons cornstarch |
1/4 teaspoon crushed red pepper flakes |
1 medium yellow sweet peppers or 1 medium green pepper, julienned |
1/8-1/4 teaspoon ground ginger or 1/2-1 teaspoon grated gingerroot |
1 tablespoon oil |
3 medium ripe pears, peeled and sliced |
1 lb pork tenderloin, cut into 1/4 inch strips |
1 (8 ounce) can sliced water chestnuts, drained |
1 1/2 cups snow peas, fresh or frozen |
1 tablespoon sliced almonds |
Directions:
1. In a bwl, combine the first six ingredients; set aside.
2. In a skillet or wok, stir fry the yellow pepper and ginger in oil for 2 minutes.
3. Add pears; stir fry for 1 minute or until pepper is crisp tender.
4. Remove and keep warm.
5. Stir fry half the pork at a time for 1 to 2 minutes.
6. Return pear mixture and all of the pork to pan.
7. Add water chestnuts and reserved sauce.
8. Brint to boil; cook and stir for 2 minutes.
9. Add peas and heat through.
10. Sprinkle with almonds before serving.
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