Pork and Pear Stir-Fry (7.5 PTS)

Recipe Ingredients

1/2 cup	118ml	Plum preserves
3 tablespoons	45ml	Soy sauce
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Prepared horseradish
2 teaspoons	10ml	Cornstarch
1/4 teaspoon	1.3ml	Crushed red pepper
1 teaspoon	5ml	Sweet yellow or green pepper - julienned (medium)
1/8 teaspoon	0.6ml	Ground ginger - (1/8 to 1/4)
1 tablespoon	15ml	Vegetable oil
3 tablespoons	45ml	Pears - peeled and sliced (medium)
1 lb	454g / 16oz	Pork tenderloin - cut into 1/4-inch
		Strips
1		Sliced waterchestnuts - drained
1 1/2 cups	355ml	Fresh or frozen snow peas
1 tablespoon	15ml	Sliced almonds - toasted
		Hot cooked rice

Recipe Instructions

In a bowl, combine the first six ingredients; set aside. In a skillet or wok,

stir-fry yellow pepper and ginger in oil for 2 minutes. Add pears; stir-fry

for 1 minute or until pepper is crisp-tender. Remove and keep warm. Stir-fry

half of the pork at a time for 1-2 minutes or until meat is no longer pink.

Return pear mixture and all of the pork to pan. Add waterchestnuts and

reserved sauce. Bring to a boil; cook and stir for 2 minutes. Add peas; heat

through. Sprinkle with almonds. Serve over rice.

Source:
Clip & Keep Recipes - S(MC formatted by:): - Sandy McClure <[email protected]>

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