Pear Pork Stir-Fry

Makes 4 Servings


  • 1 can (15 ounces) Bartlett pear halves, drained, liquid reserved
  • 12 ounces lean pork loin, julienned
  • 2 tablespoons vegetable oil
  • 3 carrots, sliced at a diagonal into 1/2-inch pieces
  • 1 medium onion, diced into 1/2-inch pieces
  • 1 green pepper, diced into 1/2-inch pieces
  • 3 tablespoons packed brown sugar
  • 1 tablespoon corn starch
  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • salt and pepper to taste

    Drain pears, reserving liquid. Cut pear slices in half. In medium-sized skillet, saut? pork in oil until lightly browned. Add vegetables and saute until vegetables are tender but still slightly crisp, about 5 minutes. In small bowl, combine pear liquid with brown sugar, cornstarch, vinegar, soy sauce, salt and pepper. Stir mixture into pork and vegetables; add pears. Cook mixture, stirring gently 1 to 2 minutes, until sauce thickens. Serve over white rice.

    NUTRITION (Per Serving)
    Calories: 640
    Protein: 24g
    Carbohydrate: 89g
    Fiber: 6g
    Fat: 21g
    Sodium: 281mg
    Cholesterol: 62mg