Back to Pork and Pear Stir-fry

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Pork and Pear Stir-fry Recipe

Pork and Pear Stir-fry Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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.

Reviews for Pork and Pear Stir-fry

Sort By :
MY REVIEW
Reviewed Apr. 3, 2011

"very good, easy, left out red pepper as husband is on low spice and it was fine."

MY REVIEW
Reviewed May. 26, 2010

"We eat this often."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.