INGREDIENTS

   *2 Tbsp. peach jam, preferably sweetened with fruit juice
   *2 Tbsp. reduced-sodium soy sauce
   *2 Tbsp. water
   *1/2 tsp. cornstarch
   *1 1/2 tsp. dark toasted sesame oil
   *8 oz. pork tenderloin, cut into thin strips
   *1 Tbsp. finely minced fresh ginger root
   *1 1/2 tsp. canola oil
   *1 cup chopped red bell pepper
   *1 cup chopped green bell pepper
   *1 cup chopped yellow bell pepper
   *1 can (8 oz.) sliced water chestnuts, rinsed and drained
   *2 firm apples, such as Fuji or Gala, cut into 1-inch pieces
   *1/2 cup scallions, thinly sliced
   *Freshly ground black pepper, to taste
   *2 cups steamed brown rice or whole-wheat angel hair pasta

DIRECTIONS

• Blend jam, soy sauce, water and cornstarch in a small bowl. Reserve.
• Prepare a large non-stick skillet. Heat the sesame oil at moderate-high heat settings. Put pork and ginger, stir-frying until the pork becomes brown and cooked thoroughly for about 5 minutes.
• Use a slotted spoon to set the pork and ginger in a bowl. Put some canola oil onto the skillet. Put the peppers, water chestnuts and apples to stir-fry until crisp tender or for about 3 minutes. Place the pork back into the skillet adding the scallions. Stir-fry it for half minute.
• Mix in the jam mixture until recombined and blend into the stir-fry. Continue cooking for about a minute or just until the sauce becomes thick. Add black pepper for seasoning and top over brown rice or whole-wheat pasta.