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Ginger Pork With Nectarines

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  Boneless pork 1 Pound (Shoulder / Loin)
  Dry white wine 2 Tablespoon
  Sugar 1 Teaspoon
  Finely chopped gingerroot/1 teaspoon ground ginger 1 Teaspoon
  Green bell pepper 1 , cut into 1 inch pieces
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Chicken broth 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Nectarines 2 Large, sliced
  Salted nuts 1⁄2 Cup (8 tbs)

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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Ginger Pork With Nectarines Recipe