Ginger Pork With Nectarines Recipe
Ingredients
| 1 pound pork boneless shoulder or loin | ||
| Dry white wine | 2 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 1 teaspoon finely chopped gingerroot or 1 teaspoon ground ginger | ||
| 1 green bell pepper, cut into 1-inch pieces | ||
| Water chestnuts | 1 Can (10oz), drained | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Nectarines | 2 Large, sliced | |
| Nuts | 1/2 Cup (16 tbs), salted | |
Directions
1. Trim fat from pork shoulder. Cut pork into 1/2-inch pieces. Toss pork, wine, 1 teaspoon cornstarch, the sugar and gingerroot in 2-quart casserole. Cover tightly and refrigerate 20 minutes.
2. Microwave tightly covered on high 7 to 8 minutes, stirring after 4 minutes, until no longer pink. Stir in bell pepper, water chestnuts and broth.
3. Mix 2 tablespoons cornstarch and the water; stir into pork mixture. Cover tightly and microwave 2 minutes; stir. Cover and microwave 4 to 5 minutes, stirring every minute, until boiling. Stir in nectarines; sprinkle with nuts. Serve with hot cooked rice if desired.
2. Microwave tightly covered on high 7 to 8 minutes, stirring after 4 minutes, until no longer pink. Stir in bell pepper, water chestnuts and broth.
3. Mix 2 tablespoons cornstarch and the water; stir into pork mixture. Cover tightly and microwave 2 minutes; stir. Cover and microwave 4 to 5 minutes, stirring every minute, until boiling. Stir in nectarines; sprinkle with nuts. Serve with hot cooked rice if desired.
Chef
