Ingredients:
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 yellow sweet peppers or 1 medium green peppers, julienned
1/8-1/4 teaspoon ground ginger or 1/2-1 teaspoon grated gingerroot
1 tablespoon oil
3 medium ripe pears, peeled and sliced
1 lb pork tenderloins, cut into 1/4 inch strips
1 (8 ounce) cans sliced water chestnuts, drained
1 1/2 cups snow peas, fresh or frozen
1 tablespoon sliced almonds
Directions:
In a bwl, combine the first six ingredients; set aside.
In a skillet or wok, stir fry the 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 the pork at a time for 1 to 2 minutes.
Return pear mixture and all of the pork to pan.
Add water chestnuts and reserved sauce.
Brint to boil; cook and stir for 2 minutes.
Add peas and heat through.
Sprinkle with almonds before serving.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.