Apple and Pork Stir-fry with Ginger

Apple and Pork Stir-fry with Ginger:

2 tablespoons peach jam, preferably fruit sweetened
2 tablespoons reduced sodium soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
1 1/2 teaspoons dark toasted sesame oil
1 tablespoon finely minced fresh ginger root
1/2 pound (8 ounces) pork tenderloin, cut into thin strips
1 1/2 teaspoons canola oil
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 can (8 ounces) sliced water chestnuts, drained
2 firm apples, cut into 1-inch pieces
1/2 cup scallions, thinly sliced
Freshly ground black pepper, to taste
2 cups steamed brown rice or whole wheat angel hair pasta

In a small bowl, combine jam, soy sauce, water and corn starch. Set aside. In a large nonstick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes. Transfer pork and ginger to a bowl using a slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts and apples until peppers are crisp-tender, about 3 minutes. Add pork back to skillet along with scallions. Stir-fry 30 seconds.  Add jam mixture.  Stir-fry 30 seconds to a minute, until sauce thickens. Season to taste with black pepper. Serve over brown rice or pasta. Serves 4.

No comments yet.

Leave a Reply

By on