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Ingredients
| frozen peas: 1/2 cup |
| pork tenderloin: 1 lb |
| plums (sliced): 1/2 cup |
| soy sauce: 1 Tbl |
| lemon juice: 2 tsp |
| horseradish sauce: 1 tsp |
| cornstarch: 2 tsp |
| red pepper flakes: 1/2 tsp |
| ginger (grated): 2 tsp |
| olive oil: 1 tsp |
| red sweet peppers: 1 whole pepper |
| pears: 1 |
| waterchestnuts (sliced): 1/3 cup |
| almonds (ground): 2 tsp |
Pork and pear stir-fry
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.