Pork And Pear Stir-Fry

• 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

1. 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.
2. 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.

preserves, soy sauce, lemon juice, horseradish, cornstarch, red pepper, sweet yellow, fresh gingerroot, canola oil, pork tenderloin, water chestnuts, snow peas, almonds, rice

Taken from www.tasteofhome.com/recipes/pork-and-pear-stir-fry/ (may not work)