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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An easy-to-prepare week-night meal, this recipe can be made in one skillet or wok, making cleanup a breeze. Pork combined with fresh crisp vegetables and a touch of pineapple creates a colorful meal that can be served over rice. Ingredients:
1 1/2 lbs boneless pork chops, cut into 1-inch cubes |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/2 teaspoon cracked black pepper |
1 tablespoon vegetable oil |
6 garlic cloves, minced |
1 tablespoon minced fresh gingerroot |
8 green onions, cut into 1-inch pieces, white and green parts separated |
2 tablespoons rice vinegar |
1/4 cup hoisin sauce |
1/2 cup chicken broth |
1 cup sugar snap pea |
1 cup red bell pepper, chunks |
1 cup pineapple chunk |
1 cup toasted cashews (optional) |
steamed rice |
Directions:
1. In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
2. In a large nonstick skillet or wok, heat oil over medium-high heat; brown pork, tossing often, for about 3 minutes.
3. Add garlic, ginger and the white parts of the green onion; cook for 1 minute.
4. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
5. In same skillet or wok, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes.
6. Return pork mixture to pan and add remaining green onions. Cook for 1 minute until sauce is slightly thickened.
7. Sprinkle with cashews, if desired.
8. Serve over rice.
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