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2 lbs. boneless pork
1 tbsp. cornstarch
1 tbsp. brown sugar
1 tsp. instant chicken bouillon granules
1/2 tsp. ground ginger
2/3 c. pear nectar
3 tbsp. soy sauce
1 tbsp. white wine vinegar
2 tbsp. cooking oil
1 med. green pepper, cut in chunks
4 firm lg. pears, cored, pared and sliced (about 4 c.)
1/2 c. cashews
Hot cooked rice

Partially freeze pork; slice thinly into bite-size strips. In small bowl, combine cornstarch, brown sugar, bouillon and ginger. Blend in nectar, soy sauce and vinegar, set aside.

Preheat wok or skillet; add oil and stir fry green pepper in hot oil about 2 minutes. Remove. Stir fry half of pork at a time, 3-5 minutes. Return all pork to wok. Stir soy sauce mixture and add to center of wok.

When mixture begins to bubble, cook and stir until thickened and bubbly. Stir in sliced pears, green pepper, and cashews. Simmer 3 minutes more. Serve at once with hot cooked rice. Makes 4 to 6 servings.

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 Rating: 5 / 5 - Reviews: 1
Aug 21, 6:55 PM
NanKay (Minnesota) says:

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