| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

When nectarines are in season, this is a different way to use them. Serve with couscous and a mixed greens salad.

Piquant Nectarine Stir-Fry

1 pound lean pork loin, cut into stir-fry strips
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup peach OR nectarine jam
1/2 teaspoon ground
2 tablespoons wine vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, divided use
1/2 cup chopped walnuts
1 small onion, thinly sliced
1 large green pepper, seeded and sliced into strips
2 nectarines, seeded and cut into thin wedges

1. Combine soy sauce, mustard, jam, ginger, vinegar and cornstarch. Marinate pork strips in this mixture for 10 minutes.
2. Heat one teaspoon oil in nonstick skillet over high heat. Remove pork strips from marinade; stir-fry quickly with walnuts, about 3 minutes. Remove pork and nuts from pan, set aside.
3. Heat remaining oil in skillet; add the vegetables and stir-fry for 2 to 3 minutes.
4. Return pork and nuts to pan, add nectarines and remaining marinade. Simmer 8 to 10 minutes.

Serves 4.

Nutrition Facts
Calories 823 calories
Calories 404 calories
Protein 33 grams
Fat 19 grams
Sodium 1560 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.