Name: Pear and Pork Stir-fry

Ingredients:

• 1 1/2 cups fresh or frozen pea pods (about 4 oz)
• 1 pound pork tenderloin
• 1/2 cup plum preserves
• 3 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoons prepared horseradish
• 2 teaspoons cornstarch
• 1/2 teaspoon crushed red pepper
• 2 teaspoons grated fresh ginger root
• 1 tablespoon cooking oil
• 1 medium yellow or green sweet pepper, cut into julienne strips
• 1 medium pear, cored, and sliced
• 1/2 cup sliced water chestnuts
• 1 to 2 tablespoons sliced almonds, toasted (optional)

Instructions:

• Thaw the pea pods, if using frozen.
• Cut pork into thin bite-sized strips, set aside.
• For the sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch and red pepper. Set aside.
• In a wok or large skillet stir-fry the ginger root in hot oil for 15 seconds over medium-high heat. (Add more oil if necessary during cooking.)
• Add the sweet pepper and pear; stir-fry for 1 and 1/2 minutes longer. Remove vegetables from the wok.
• Add pork to the wok; stir-fry for 2 to 3 minutes or till no longer pink.
• Push the pork from the center of the wok. Stir sauce; add to the wok.
• Cook and stir till bubbly. Add water chestnuts.
• Return vegetables to the wok; stir to coat. Cook and stir for about 2 minutes more.
• Top with pea pods; cover and heat through.
• Sprinkle with almonds, if desired.

Comments: 4/17/2019 - I had some left-over pork roast as the basis. The pear was bosc. I omitted the lemon juice, the horseradish, and the almonds. I substituted Apricot, Peach, and Passion Fruit preserves for the Plum, which Harris Teeter did not carry. I used 1/8 teaspoon of Cayenne pepper, and it was still a little too hot. Served over rice.

Source: http://www.recipe.com/pork-and-pear-stir-fry/

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