How to make it

  • Thaw the pea pods, if using frozen.
  • Cut pork into thin bite-sized strips, set aside.
  • For the sauce, in a small bowl stir together preserves, soy sauce, lemon juice, horseradish, cornstarch and red pepper. Set aside.
  • In a wok or large skillet stir-fry the ginger root in hot oil for 15 seconds over medium-high heat. (Add more oil if necessary during cooking.)
  • Add the sweet pepper and pear; stir-fry for 1 and 1/2 minutes longer. Remove vegetables from the wok.
  • Add pork to the wok; stir-fry for 2 to 3 minutes or till no longer pink.
  • Push the pork from the center of the wok. Stir sauce; add to the wok.
  • Cook and stir till bubbly. Add water chestnuts.
  • Return vegetables to the wok; stir to coat. Cook and stir for about 2 minutes more.
  • Top with pea pods; cover and heat through.
  • Sprinkle with almonds, if desired.
  • Serve with hot cooked rice.

Reviews & Comments 3

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds wonderful!
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    " It was excellent "
    juels ate it and said...
    Saving this one! It has so many rich flavors going here!
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    " It was excellent "
    peetabear ate it and said...
    what an interesting recipe... will give this a try...^5
    Was this review helpful? Yes Flag

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