I've served this full-flavored stir-fry for years, always to rave reviews. Tender pork and ripe pears make a sweet combination, and a spicy sauce adds plenty of zip. This dish is a must for help-yourself luncheons or fellowship dinners. -Betty Phillips, French Creek, West Virginia
- 1/2 cup plum preserves or preserves of your choice
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon prepared horseradish
- 2 teaspoons cornstarch
- 1/4 teaspoon crushed red pepper flakes
- 1 medium sweet yellow or green pepper, julienned
- 1/2 to 1 teaspoon minced fresh gingerroot
- 1 tablespoon canola oil
- 3 medium ripe pears, peeled and sliced
- 1 pound pork tenderloin, cut into 1/4-inch strips
- 1 can (8 ounces) sliced water chestnuts, drained
- 1-1/2 cups fresh or frozen snow peas
- 1 tablespoon sliced almonds, toasted
- Hot cooked rice
- In a small 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 water chestnuts and reserved sauce. Bring to a boil; cook and stir for 2 minutes. Add peas; heat through. Sprinkle with almonds. Serve with rice. Yield: 4 servings.
Originally published as Pork and Pear Stir-fry in Taste of Home August/September 2000, p25
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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