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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
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.
- Servings Per Recipe 4,
- 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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