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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

  • 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.

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Reviews

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Average Rating:
  • Brenda Patton
    Apr 3, 2011

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

  • jaelspike
    May 26, 2010

    We eat this often.

  • lisa53202
    Oct 23, 2008

    No comment left

  • goodmexicancook
    Dec 9, 2007

    No comment left