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Peking Pork




  • 1 cup peach nectar
  • 1/3 cup lime juice
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon dry mustard
  • 1 teaspoon grated fresh orange peel

Stir Fry

  • 1 pound boneless pork, cut into thin strips for stir fry
  • 2 tablespoons oil, divided
  • 1 tablespoon grated ginger root
  • 1/2 sweet red pepper, cut into 1-inch squares
  • 1/2 green bell pepper, cut into 1-inch squares
  • 1 cup fresh mushrooms, sliced
  • 6 plums, seeded and halved


  1. Sauce: Combine ingredients well; set aside.
  2. Stir Fry: Heat 1 tablespoon oil over high heat in heavy skillet. Stir fry pork strips with ginger about 3 minutes. Remove from skillet.
  3. Heat remaining oil in skillet. Stir fry peppers and mushrooms for 3 minutes.
  4. Add plums and stir fry for 2 minutes.
  5. Add sauce to skillet with pork. Cook and stir until sauce bubbles and thickens.


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