APPLE AND PORK STIR-FRY WITH GINGER

By Vanetta

Ingredients

• 2 Tbsp. peach jam, preferably fruit sweetened
• 2 Tbsp. reduced sodium soy sauce
• 2 Tbsp. water
• 1/2 tsp. cornstarch
• 1 1/2 tsp. dark toasted sesame oil
• 1 Tbsp. finely minced fresh ginger root
• 1/2 pound (8 ounces) pork tenderloin, cut into thin strips
• 1 1/2 tsp. canola oil
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• or add carrots, pea pods, bean sprouts, etc
• 1 cup chopped yellow bell pepper
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 firm apples, such as Fuji or Gala, cut into one-inch pieces
• 1/2 cup scallions, thinly sliced
• Freshly ground black pepper, to taste

Preparation

Step 1

In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.