1 pound lean pork stir fry strips
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup peach or nectarine jam
1/2 teaspoon ground ginger
2 tablespoons wine vinegar
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
1/2 cup chopped walnuts
1 small onion, thinly sliced
1 large green bell pepper, cut into strips
2 nectarines, seeded and wedged

Combine soy sauce, mustard, jam, ginger, vinegar and cornstarch. Marinate pork strips in this mixture for 10 minutes.

Heat 1 tablespoon of the oil in heavy skillet over high heat. Remove pork strips from marinade; stir fry quickly with walnuts, about 3 minutes.

Remove pork and nuts from pan; set aside.

Heat remaining oil in skillet. Add vegetables and stir fry 2 to 3 minutes. Return pork and nuts to pan. Add nectarine and remaining marinade. Simmer for 8 to 10 minutes.