Prep 10 mins
Cook 10 mins
A yummy and healthy stir-fry recipe adapted from The American Institute of Cancer Research. All green bell peppers may be used instead of the tri-color.
- 2 tablespoons peach jam (preferably all fruit)
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1⁄2 teaspoon cornstarch
- 1 1⁄2 teaspoons dark toasted sesame oil
- 1 tablespoon finely minced fresh gingerroot
- 1⁄2 lb boneless pork loin, cut into thin strips
- 1 1⁄2 teaspoons canola oil
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped yellow bell pepper
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 firm apples (Fuji or Gala, cut into one-inch pieces)
- 1⁄2 cup green onion, thinly sliced
- fresh ground black pepper, to taste
- 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 green onions. 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.
We really enjoyed this recipe. The apple & ginger give an added taste that compliments the pork & peppers. I used plum jam (that's what I had on hand) and cut the recipe in half. Easy recipe that is healthy & very tasty
Ssssssssshhhhhhhhh! Please don't tell anyone I made this recipe! Actually, I'm so pleased with it I could shout it from the rooftops! I won't eat pork, so I used chicken breast instead (and doucled it to a full pound). The only other substitution I did was instead of one cup of chopped green bell peppers I just added a chopped hot Moroccan pepper, so I really only had 2 cups of peppers and a bit more. I used Granny Smith apples for a bit of bite. Served this over quinoa and found this to be very flavorable. I'm certainly going to make this again.
We didn't think this was that great...a lot of chopping work for not much taste. Maybe it was the winter apples. Pork can be quite tasteless, so I think it would go better with more flavorful fruits like apricots or pineapples. Apple goes well with chicken, so I may try this again with the bird.