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Pork and Pear Stir-Fry

Makes: 4 servings
Start to Finish 30 mins
Pork and Pear Stir-Fry
  • 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.

Nutrition Facts (Pork and Pear Stir-Fry)
  • 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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