Print Options

Back to Pork and Pear Stir-fry >

Include these items:

Select reviews >

Taste of Home Logo

Pork and Pear Stir-fry

 Pork and Pear Stir-fry
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
4 ServingsPrep/Total Time: 20 min.

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

  • 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

2 of 2

Pork and Pear Stir-fry (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.