1/2 cup plum preserves
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 pepper or green pepper, julienned
1/8 to 1/4 teaspoon ground ginger or 1/2 to 1 teaspoon minced fresh gingerroot
1 tablespoon vegetable 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
Hot cooked rice
In a 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 the 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 the 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 the peas and heat through. Sprinkle with almonds.
Active Time: 10 Minutes
Total Time: 25 Minutes
Yield: 4 Servings