Prep 10 mins
Cook 10 mins
Tender pork and ripe pears make a sweet combination, and a spicy sauce adds plenty of zip!
- 1⁄2 cup plum preserves
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 2 teaspoons cornstarch
- 1⁄4 teaspoon crushed red pepper flakes
- 1 medium yellow sweet peppers or 1 medium green pepper, julienned
- 1⁄8-1⁄4 teaspoon ground ginger or 1⁄2-1 teaspoon grated gingerroot
- 1 tablespoon oil
- 3 medium ripe pears, peeled and sliced
- 1 lb pork tenderloin, cut into 1/4 inch strips
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 1⁄2 cups snow peas, fresh or frozen
- 1 tablespoon sliced almonds
- In a bwl, combine the first six ingredients; set aside.
- In a skillet or wok, stir fry the 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 the pork at a time for 1 to 2 minutes.
- Return pear mixture and all of the pork to pan.
- Add water chestnuts and reserved sauce.
- Brint to boil; cook and stir for 2 minutes.
- Add peas and heat through.
- Sprinkle with almonds before serving.
Very good! Since I'm allergic to pork I used chicken breasts instead.