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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 peelCombine 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 halvedHeat 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.

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