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 Enlarge Image
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3 users rated this recipe an average rating of 2.5
Makes:
4 servings
Start to Finish:
30 mins
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Pork and Pear Stir-Fry

Ingredients
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
tablespoons sliced almonds, toasted (optional)
 
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 Facts

(Pork and Pear Stir-Fry)
    Per serving:
  • 485 kcal cal.,
  • 8 g fat
  • 81 mg chol.,
  • 883 mg sodium,
  • 72 g carb.,
  • 3 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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