Peking Pork

Sauce
1 cup peach nectar
1/3 cup lime juice
1 tablespoon cornstarch
2 tablespoons soy sauce
1/4 teaspoon cinnamon
1/2 teaspoon dry mustard
1 teaspoon grated fresh orange peel

Combine ingredients well; set aside.

Stir Fry
1 pound boneless pork, cut into thin strips for stir fry
2 tablespoons oil, divided
1 tablespoon grated ginger root
1/2 sweet red pepper, cut into 1-inch squares
1/2 green bell pepper, cut into 1-inch squares
1 cup fresh mushrooms, sliced
6 plums, seeded and halved

Heat 1 tablespoon oil over high heat in heavy skillet. Stir fry pork strips with ginger about 3 minutes. Remove from skillet.

Heat remaining oil in skillet. Stir fry peppers and mushrooms for 3 minutes.

Add plums and stir fry for 2 minutes.

Add sauce to skillet with pork. Cook and stir until sauce bubbles and thickens.