Peach Jam With Apple And Pepper Pork Stir-Fry

2 tablespoons water
2 tablespoons soy sauce
2 tablespoons peach jam
1/2 teaspoon cornstarch
1 1/2 teaspoons rice bran oil
1/2 pound pork tenderloin, cut into thin strips
1 tablespoon grated ginger root
1 1/2 teaspoon canola oil
2 crisp sweet-tart apples, diced
8 ounce can sliced water chestnuts
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced yellow bell pepper
1/2 cup diced green onions

Combine the water, soy sauce, peach jam, and cornstarch in a bowl; set aside.

Heat the rice bran oil over high heat in a wok or large skillet. When the oil is sizzling hot, add the pork pieces and cook for 3 or 4 minutes or until pork is lightly browned, stirring constantly.  Add the ginger and stir to combine, then remove the pork with a slotted spoon; set aside.

Add the canola oil to the wok over high heat, then add the apples, water chestnuts, and all the peppers, cooking for 3 or 4 minutes, stirring constantly.

Add the cooked pork back into the wok, then add the green onions, and cook, stirring, for 30 seconds. Add the peach jam mixture, stir and continue cooking for 30 seconds or until sauce thickens.

Season to taste with salt and pepper, and serve hot.