recipe ingredients
2 Tbsp. peach jam, preferably sweetened with fruit juice
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. water
1/2 tsp. cornstarch
1 1/2 tsp. dark toasted sesame oil
8 oz. pork tenderloin, cut into thin strips
1 Tbsp. finely minced fresh ginger root
1 1/2 tsp. canola oil
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 can (8 oz.) sliced water chestnuts, rinsed and drained
2 firm apples, such as Fuji or Gala, cut into 1-inch pieces
1/2 cup scallions, thinly sliced
Freshly ground black pepper, to taste
2 cups steamed brown rice or whole-wheat angel hair pasta

recipe directions
In a small bowl, combine jam, soy sauce, water and cornstarch. Set aside. In a large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3 to 5 minutes. Transfer pork and ginger to a bowl with a slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Stir jam mixture to recombine, then blend into stir-fry. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper. Serve over brown rice or whole-wheat pasta.

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