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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bwl, combine the first six ingredients; set aside. | 2. In a skillet or wok, stir fry the yellow pepper and ginger in oil for 2 minutes. | 3. Add pears; stir fry for 1 minute or until pepper is crisp tender. | 4. Remove and keep warm. | 5. Stir fry half the pork at a time for 1 to 2 minutes. | 6. Return pear mixture and all of the pork to pan. | 7. Add water chestnuts and reserved sauce. | 8. Brint to boil; cook and stir for 2 minutes. | 9. Add peas and heat through. | 10. Sprinkle with almonds before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum preserve	1/2	cup		-	-	-	-
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
horseradish	1	tablespoon	prepared	7.2	1.6935	0.177	0.1035
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
yellow pepper	1		julienned sweet	-	-	-	-
ginger	1/8 - 1/4	teaspoon	ground grated	0.0	0.0	0.0	0.0
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
pear	3		ripe peeled sliced	304.38	81.3282	1.9224	0.7476
pork tenderloin	1	lb	cut	544.0012	0.0	93.6135	16.0027
water chestnut	1	can	sliced drained	-	-	-	-
snow pea	1 1/2	cups		-	-	-	-
almond	1	tablespoon	sliced	120.22399999999999	0.0	0.0	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.