Pork and Pear Stir-Fry
Plum preserves, pears and fresh ginger complement each other perfectly in this special pork entrée.
1 pound pork tenderloin
1/2 cup plum preserves
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon prepared horseradish
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper
1 tablespoon peanut or vegetable oil
2 teaspoons finely minced fresh ginger
1 medium yellow or green bell pepper, cut into julienne strips
1 medium slightly firm pear, cored and sliced
1/3 cup sliced water chestnuts
1 1/2 cups fresh snow peas, strings removed or 4 ounces frozen pea pods, thawed
Hot cooked rice
- Trim fat from meat. Thinly slice across the grain into bite-size strips. Set aside.
- For sauce, in a small bowl stir together plum preserves, soy sauce, lemon juice, horseradish, cornstarch and crushed red pepper. Set aside.
- Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger in hot oil for 15 seconds. Add bell pepper and pear;stir-fry for 1 1/2 minutes. Remove pear mixture from wok.
- Add half of the meat to wok. Stir-fry for 2 to 3 minutes or until desired doneness. Remove from wok. Repeat with the remaining meat. Return all of the meat to the wok. Push meat from center of wok.
- Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly.
- Return pear mixture to wok. Add water chestnuts. Stir all ingredients together to coat. Cook and stir for 2 minutes. Add pea pods. Cover and cook for 1 to 2 minutes more or until heated through.
- Serve immediately with hot cooked rice.
Makes 4 servings.