There was a time not so long
ago when bell pepper automatically meant green ones.
The popularity and availability today of different colored bell
peppers has boosted the eye appeal of dishes like this one. While
this stir-fry is delicious with rice or pasta, if you serve it
with noodles, youll be including one of the traditional
Chinese New Year ingredients that symbolize a long life.
Apple and Pork Stir-Fry with
Ginger - Makes 4 servings.
2 Tbsp. peach jam, (preferably
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. water
1/2 tsp. cornstarch
1 1/2 tsp. dark toasted sesame oil
1 Tbsp. finely-minced fresh ginger root
8 oz. pork tenderloin, cut into very thin strips
1 1/2 tsp. canola oil
1/2 cup scallions, thinly sliced, diagonally
1 each red, green and yellow bell pepper, seeded and thinly sliced
1 can (8 oz.) sliced water chestnuts, rinsed, drained and chopped
2 Fuji or Gala apples, cored and seeded but unpeeled, cut in
Salt and freshly ground black pepper, if desired
2 cups steamed brown rice, whole-wheat angel hair pasta, or Asian
rice or egg noodles
In small bowl, combine jam,
soy sauce, water and cornstarch. Set aside. In large skillet,
heat sesame oil over medium-high heat. Add ginger and pork. Sauté,
stirring constantly, until pork turns color, about 1 minute.
Transfer mixture to a bowl with a slotted spoon.
Add canola oil to skillet. Stir-fry
peppers and scallions until peppers are crisp- tender, about
3 minutes. Add water chestnuts and apples, and return the pork
back to skillet. Sauté 30 seconds. Re-stir jam mixture
and blend into stir-fry. Reduce heat to low and simmer until
sauce thickens, about 30 seconds.
Season to taste with salt and
pepper, if desired. Serve over brown rice, whole- wheat angel
hair pasta, or noodles.
Per serving: 351 calories, 8
g. total fat (2 g. saturated fat), 54 g. carbohydrate, 17 g.
protein, 10 g. dietary fiber, 349 mg. sodium.