Post by marlaoh on Feb 8, 2004 9:27:03 GMT -6
Pork and Pear Stir-Fry
• 1-1/2 cups fresh or 1 6-ounce package frozen pea pods
• 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
• 2 teaspoons grated fresh ginger
• 1 tablespoon cooking oil
• 1 medium yellow or red sweet pepper, cut into thin strips
• 1 medium pear, cored and sliced
• 1/3 cup sliced water chestnuts
• 1 to 2 tablespoons sliced almonds, toasted (optional)
• Hot cooked rice
1. Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.
3. In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice. Makes 4 servings.
• 1-1/2 cups fresh or 1 6-ounce package frozen pea pods
• 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
• 2 teaspoons grated fresh ginger
• 1 tablespoon cooking oil
• 1 medium yellow or red sweet pepper, cut into thin strips
• 1 medium pear, cored and sliced
• 1/3 cup sliced water chestnuts
• 1 to 2 tablespoons sliced almonds, toasted (optional)
• Hot cooked rice
1. Thaw pea pods, if frozen. Cut pork into thin bite-size strips. Set aside.
2. For sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch, and ground red pepper. Set aside.
3. In a wok or large skillet stir-fry ginger in hot oil for 15 seconds over medium-high heat. (Add more oil, if necessary, during cooking.) Add sweet pepper and pear; stir-fry for 1-1/2 minutes more. Remove vegetables from wok. Add pork to wok; stir-fry for 2 to 3 minutes or until done. Push pork from center of wok. Stir sauce; add to wok. Cook and stir until bubbly. Add water chestnuts. Return vegetables to wok; stir to coat. Cook and stir about 2 minutes more. Top with pea pods; cover and heat through. Sprinkle with almonds, if desired. Serve with hot cooked rice. Makes 4 servings.