Pork and Pineapple Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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from Pillsbury Good For You Cookbook, 2006 Ingredients:
1 1/2 cups uncooked instant rice |
2 cups water |
4 tablespoons brown sugar |
1 1/2 teaspoons cornstarch |
1/2 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes, if desired |
3 tablespoons soy sauce |
1 (20 ounce) can pineapple chunks, drained, 2 tablespoons liquid reserved |
3/4 lb boneless lean pork, cut into thin bite-size strips |
1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots) |
Directions:
1. Cook rice in 1 1/2 cups of the water as directed on package.
2. Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, if desired, the remaining 1/2 cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.
3. Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
4. Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.
5. Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in the center and cabbage is tender.
6. Stir pineapple and cornstarch mixture into pork mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.
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