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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
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,
- Calories 485,
- Protein (gm) 30,
- Carbohydrate (gm) 72,
- Fat, total (gm) 8,
- Cholesterol (mg) 81,
- Dietary Fiber, total (gm) 3,
- Vitamin C (mg) 41,
- Sodium (mg) 883,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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