Ingredients
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2 tablespoons peach jam (preferably all fruit)
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2 tablespoons soy sauce
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2 tablespoons water
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1/2 teaspoon cornstarch
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1 1/2 teaspoons dark toasted sesame oil
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1/2 lb boneless pork loin, cut into thin strips
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1 1/2 teaspoons canola oil
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1 cup chopped red bell pepper
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1 cup chopped yellow bell pepper
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1 (8 ounce) can sliced water chestnuts, drained
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2 firm apples (Fuji or Gala, cut into one-inch pieces)
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fresh ground black pepper, to taste
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1/2 cup green onion, thinly sliced
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1 tablespoon finely minced fresh gingerroot
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1 cup chopped green bell pepper
Instructions
- In small bowl, combine jam, soy sauce, water and cornstarch. Set aside.
- In large non-stick 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 bowl with 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 green onions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.