Peachy Plum Pork Stir Fry

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   First -- prepare all your vegetables because this is a quick stir fry and it doesn't take long at all.

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   So have everything ready.

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   Peaches -- if using frozen peaches which I do when not in season, just thaw.

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   I like to keep them in slices, but if you want them diced that is fine.

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   I like the whole slice when I serve the dish.

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   Rice -- Cook the rice accordingly to directions.

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   Now you can use quick cooking, boil in a bag, or use the traditional method.

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   What ever rice you decide to use, just follow direction for about 6 cups of rice.

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   NOTE: I like to cook my rice in chicken stock for more flavor, but it is not necessary.

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    Sauce -- In a small bowl, add the apple juice, plum sauce, soy sauce and cornstarch.

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    Saute -- In a wok (if you have one) or a large skillet, add the oil and bring to medium high to high heat.

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    Season the pork with salt and pepper on both sides and add it to the pan and saute 2-3 minutes.

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    Add in the garlic, onion, red and green peppers and cook until the vegetables are until crisp tender and the pork is no longer pink.

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    Add in the sauce and cook until the bubbly and slightly thickened.

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    Then add the peaches, scallions and lemon juice and stir to combine.

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    Cook just another minute until the peaches are heated through.

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    Serve -- I like to serve this family style over the rice.

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    Garnish with some fresh cilantro if you want.

* Per serving · 4 servings · Values may vary.