Best Pork And Pear Stir Fry Recipes

PORK AND PEAR STIR-FRY

Pork and Pear Stir-fry image

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

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts :

PORK AND PEAR STIR FRY

Pork and Pear Stir Fry image

Make and share this Pork and Pear Stir Fry recipe from Food.com.

Provided by MarieRynr

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

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 pepper, 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 tenderloin, cut into 1/4 inch strips
1 (8 ounce) can sliced water chestnuts, drained
1 1/2 cups snow peas, fresh or frozen
1 tablespoon sliced almonds

Steps:

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.

Nutrition Facts : Calories 434, Fat 8.6, SaturatedFat 1.9, Cholesterol 73.8, Sodium 846.1, Carbohydrate 63.6, Fiber 7.8, Sugar 36.1, Protein 27.8

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