Pork and Pear Stir-fry

By GmaJan12

Ingredients

• 1/2 cup plum preserves or preserves of your choice
• 3 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon prepared horseradish
• 2 teaspoons cornstarch
• 1/4 teaspoon crushed red pepper flakes
• 1 medium sweet yellow or green pepper, julienned
• 1/2 to 1 teaspoon minced fresh gingerroot
• 1 tablespoon canola oil
• 3 medium ripe pears, peeled and sliced
• 1 pound pork tenderloin, cut into 1/4-inch strips
• 1 can (8 ounces) sliced water chestnuts, drained
• 1-1/2 cups fresh or frozen snow peas
• 1 tablespoon sliced almonds, toasted
• Hot cooked rice

Preparation

Step 1

In a small bowl, combine the first six ingredients; set aside. In a skillet or wok, stir-fry yellow pepper and ginger in oil for 2 minutes. Add pears; stir-fry for 1 minute or until pepper is crisp-tender. Remove and keep warm.

Stir-fry half of the pork at a time for 1-2 minutes or until meat is no longer pink. Return pear mixture and all of the pork to pan. Add water chestnuts and reserved sauce. Bring to a boil; cook and stir for 2 minutes. Add peas; heat through. Sprinkle with almonds. Serve with rice.

Yield: 4 servings.