Pear And Pork Stir Fry Recipes

Steps:

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

Steps:

• Whisk the brown sugar and 1/4 cup of the soy sauce in a bowl. Toss the pork in the mixture. Marinate in the fridge for 2 hours.
• Mix together the hoisin, ginger, chili paste, garlic and remaining 2 tablespoons soy sauce in a small bowl. Set aside.
• Heat a large skillet (12- to 14-inch) over high heat and add the oil. Toss the pork with the cornstarch to coat.
• Add the pork to the skillet in small batches and cook, stirring infrequently to ensure good browning and crispness, until the pork is barely cooked through, about 5 minutes; remove with a slotted spoon and set aside on wire-racked baking sheet.
• Add the sprouts, squash and scallions to the hot skillet and stir-fry until the veggies are crisp-tender and have developed good caramelization, 5 to 6 minutes. Add the pork back and cook 1 minute. Add the hoisin mixture and simmer for an additional 1 minute. Add the pears and toss to coat. Remove from the heat.
• Very thinly slice the reserved scallion tops on the bias and toss them in with the sesame seeds to garnish.