Pork and Pear Stir-fry Recipe
- 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
- 1. 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.
- 2. 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.
One serving (prepared with reduced-sodium soy sauce and reduced-sugar apricot fruit spread instead of preserves; calculated without rice) equals 368 calories, 9 g fat (0 saturated fat), 67 mg cholesterol, 563 mg sodium, 45 g carbohydrate, 8 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 starch, 1 vegetable.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.