View cart background image
0
items
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Poll: Food Fight!

Pork and Pear Stir-Fry

Source: Taste of Home
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe


  4 Servings
RECIPE 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 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
Pork and Pear Stir-Fry Recipe at Cooking.com
DIRECTIONS
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.


Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.


Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.