1 pound lean pork loin, cut into stir-fry strips

1/4 cup soy sauce

1/4 cup Dijon-style mustard

1/4 cup peach OR nectarine jam

1/2 tsp ground ginger

2 Tbsp wine vinegar or lemon juice

1 Tbsp cornstarch or arrowroot

2 tsp oil, divided

1/2 cup chopped walnuts

1 small onion, thinly sliced

1 large green pepper, seeded and sliced into strips

2 nectarines, seeded and cut into thin wedges

Combine soy sauce, mustard, jam, ginger, vinegar and cornstarch. Marinate pork strips in this mixture for 10 minutes. Heat one teaspoon oil in nonstick 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 the vegetables and stir-fry for 2-3 minutes. Return pork and nuts to pan, add nectarines and remaining marinade. Simmer 8-10 minutes.