As with most stir-fry recipes, have all the ingredients ready before cooking. Serve with hot jasmine rice and iced tea.
1 pound boneless pork loin, cut into thin strips for stir-fry
2 teaspoons vegetable oil - divided use
1 tablespoon grated fresh gingerroot
1/2 sweet red pepper, cut into 1-inch squares
1/2 green pepper, cut into 1-inch squares
1 cup fresh mushrooms, sliced
6 fresh plums, seeded and halved
1 cup peach nectar
1/3 cup lime juice
1 tablespoon cornstarch
2 tablespoons soy sauce
1/4 teaspoon ground cinnamon
1/2 teaspoon dry mustard
1 teaspoon grated fresh orange peel
- Heat 1 teaspoon oil over high heat in nonstick frypan; stir-fry pork strips with ginger about 3 minutes. Remove from skillet.
- Heat remaining oil in skillet, stir-fry peppers and mushrooms for 3 minutes.
- Add plums and stir-fry for 2 minutes.
- Combine remaining ingredients well; add to skillet with pork. Cook and stir until sauce bubbles and thickens.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.