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Plum preserves, pears and fresh ginger give this special pork entree its delicious sweetness.

Pork and Pear Stir-Fry

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

1. Trim fat from meat. Thinly slice across the grain into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together plum preserves, soy sauce, lemon juice, horseradish, cornstarch and crushed red pepper. Set aside.
3. 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.
4. 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.
5. Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly.
6. 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.
7. Serve immediately with hot cooked rice.

Makes 4 servings.

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