Name: Pear and Pork Stir-fry
- 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)
Yield: about 5 servings
- 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.
Return to the main page