Pineapple And Pork Stir Fry Recipe
Ingredients
| 3/4 pound pork tenderloin or boneless pork | ||
| Pineapple juice | 1 20 Ounce | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Garlic | 1 Clove (5gm), minced | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Pepper | 1/8 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Nonstick spray coating | ||
| 1 cup sweet red or green pepper cut into 1-inch squares | ||
Directions
Trim separable fat from the pork.
Partially freeze pork.
Thinly slice, across the grain, into bite-size strips.
Set aside.
Drain pineapple, reserving juice.
Cut pineapple lengthwise into 8 wedges.
In a small bowl combine 1/2 cup of the reserved pineapple juice, the soy sauce, garlic, bouillon granules, and pepper; set aside.
In small bowl stir remaining pineapple juice into the cornstarch; set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add pork; stir-fry for 3 to 4 minutes or till pork is just brown.
Remove from wok.
Add pepper squares to wok; stir-fry about 2 minutes or till crisp-tender.
Remove from wok.
Pour soy sauce mixture into wok; add pineapple wedges.
Cook, covered, for 2 minutes.
Remove wedges with a slotted spoon and arrange on a platter; keep warm.
Return pork and peppers to hot liquid in the wok.
Stir cornstarch mixture; add to wok.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon pork mixture atop pineapple wedges.
Partially freeze pork.
Thinly slice, across the grain, into bite-size strips.
Set aside.
Drain pineapple, reserving juice.
Cut pineapple lengthwise into 8 wedges.
In a small bowl combine 1/2 cup of the reserved pineapple juice, the soy sauce, garlic, bouillon granules, and pepper; set aside.
In small bowl stir remaining pineapple juice into the cornstarch; set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add pork; stir-fry for 3 to 4 minutes or till pork is just brown.
Remove from wok.
Add pepper squares to wok; stir-fry about 2 minutes or till crisp-tender.
Remove from wok.
Pour soy sauce mixture into wok; add pineapple wedges.
Cook, covered, for 2 minutes.
Remove wedges with a slotted spoon and arrange on a platter; keep warm.
Return pork and peppers to hot liquid in the wok.
Stir cornstarch mixture; add to wok.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon pork mixture atop pineapple wedges.
Chef
