Pineapple And Pork Stir Fry Recipe
Ingredients
| 12 ounces pork tenderloin or boneless pork, trimmed of fat | ||
| Pineapple | 1 Small | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Garlic | 1 Clove (5gm), minced | |
| Pepper | 1/8 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Cornstarch | 4 Teaspoon | |
| 1 medium red or green pepper, cut into 1-inch squares | ||
| Cooking oil | 1 Tablespoon | |
Directions
Partially freeze pork; slice thinly into bite-size strips.
Set aside.
Remove pineapple crown.
Cut off peel; remove all eyes from fruit by cutting diagonal wedge-shaped grooves in the pineapple.
Cut pineapple lengthwise into 8 wedges, reserving any juice, Cut off center core from each wedge.
In small bowl combine reserved pineapple juice, orange juice, soy sauce, bouillon granules, garlic, and pepper; set aside.
In small bowl blend cold water into cornstarch; set aside.
In wok or large skillet stir-fry pork and red or green pepper in hot oil over high heat 3 to 4 minutes or till pork is just browned.
Remove from wok.
Pour juice mixture into wok; add pineapple wedges.
Cook, covered, 2 minutes.
Remove wedges with slotted spoon and arrange on platter; keep warm.
Return pork and peppers to hot liquid in wok.
Stir cornstarch mixture; add to wok.
Cook and stir till thickened and bubbly.
Spoon pork mixture atop pineapple wedges.
Set aside.
Remove pineapple crown.
Cut off peel; remove all eyes from fruit by cutting diagonal wedge-shaped grooves in the pineapple.
Cut pineapple lengthwise into 8 wedges, reserving any juice, Cut off center core from each wedge.
In small bowl combine reserved pineapple juice, orange juice, soy sauce, bouillon granules, garlic, and pepper; set aside.
In small bowl blend cold water into cornstarch; set aside.
In wok or large skillet stir-fry pork and red or green pepper in hot oil over high heat 3 to 4 minutes or till pork is just browned.
Remove from wok.
Pour juice mixture into wok; add pineapple wedges.
Cook, covered, 2 minutes.
Remove wedges with slotted spoon and arrange on platter; keep warm.
Return pork and peppers to hot liquid in wok.
Stir cornstarch mixture; add to wok.
Cook and stir till thickened and bubbly.
Spoon pork mixture atop pineapple wedges.
Chef
