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1
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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3
Peaches -- if using frozen peaches which I do when not in season, just thaw.
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4
I like to keep them in slices, but if you want them diced that is fine.
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5
I like the whole slice when I serve the dish.
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6
Rice -- Cook the rice accordingly to directions.
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7
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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12
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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18
Garnish with some fresh cilantro if you want.
