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. ---------------------------------------------------------------------------
Nutrition
Ingredients
