Pork and Pepper with Pineapple Rice Recipe
Ingredients
| Hot water | 1/4 Cup (16 tbs) | |
| Crushed pineapple | 1 Can (10oz), undrained | |
| Instant rice | 2/3 Cup (16 tbs) | |
| 3/4 lb. lean boneless pork, cut into thin strips | ||
| Green pepper | 1 Medium, cut into thin strips | |
| Cold water | 1/3 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Orange rind | 1 Teaspoon, grated | |
| Black pepper | 1/4 Teaspoon | |
Directions
Place hot water and pineapple in 1-qt casserole.
Microwave at High 1 1/2 to 3 minutes, or until boiling.
Stir in rice; cover.
Set aside.
In 1 1/2-qt casserole combine pork and pepper strips; cover.
Microwave at High 4 to 5 minutes, or until meat is no longer pink, stirring once.
Drain.
In 1-cup measure combine cold water, soy sauce, cornstarch, orange rind and black pepper.
Pour over meat and pepper strips.
Microwave at High 1 to 3 minutes, or until sauce is thickened and pork is tender.
Serve over pineapple rice.
If necessary, microwave rice at High 1 to 2 minutes, to reheat.
Microwave at High 1 1/2 to 3 minutes, or until boiling.
Stir in rice; cover.
Set aside.
In 1 1/2-qt casserole combine pork and pepper strips; cover.
Microwave at High 4 to 5 minutes, or until meat is no longer pink, stirring once.
Drain.
In 1-cup measure combine cold water, soy sauce, cornstarch, orange rind and black pepper.
Pour over meat and pepper strips.
Microwave at High 1 to 3 minutes, or until sauce is thickened and pork is tender.
Serve over pineapple rice.
If necessary, microwave rice at High 1 to 2 minutes, to reheat.
Chef
