Pork 'n' Pineapple Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A light sweet-and-sour sauce gently coats lean pork and mixed vegetables in this colorful stir-fry. Ginger and garlic give it zip, and pineapple adds a touch of the tropics. âRebecca Baird, Salt Lake City, Utah Ingredients:
4-1/2 teaspoons king arthur unbleached all-purpose flour |
5 tablespoons reduced-sodium soy sauce, divided |
1 pork tenderloin (1 pound), cut into 1/2-inch cubes |
2 tablespoons plus 1 teaspoon cornstarch |
1 cup reduced-sodium chicken broth |
1/4 cup packed brown sugar |
1/4 cup rice vinegar |
1/4 cup sherry or additional reduced-sodium chicken broth |
1 teaspoon sesame oil |
1/4 teaspoon white pepper |
2 teaspoons canola oil, divided |
1 large onion, chopped |
2 medium carrots, thinly sliced |
1 tablespoon minced fresh gingerroot |
2 garlic cloves, minced |
1 cup cubed fresh pineapple |
1 large sweet red pepper, cut into 3/4-inch pieces |
1/2 cup thinly sliced green onions |
hot cooked rice, optional |
Directions:
1. Place flour and 1 tablespoon soy sauce in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes.
2. In a small bowl, combine the cornstarch, broth, brown sugar, vinegar, sherry, sesame oil, white pepper and remaining soy sauce until smooth; set aside.
3. In a large skillet or wok, stir-fry pork in 1 teaspoon canola oil for 4-8 minutes or until meat is tender. Remove with a slotted spoon and keep warm.
4. Stir-fry the onion, carrots and ginger in remaining oil for 3-4 minutes. Add garlic; cook 1 minute longer. Add the pineapple, red pepper and green onions; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice if desired. Yield: 6 servings.
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