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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Shannon Talmage of Alexandria, Indiana combines tenter strips of pork with pineapple and sweet peppers in this colorful entree that's not too sweet or too sour. It gets a little zip from red pepper flakes and is sure to perk up any meal. Ingredients:
1 can (8 ounces) pineapple chunks |
1 tablespoon cornstarch |
2 tablespoons reduced-sodium soy sauce |
1 teaspoon brown sugar |
1/8 to 1/4 teaspoon crushed red pepper flakes |
1/2 pound pork tenderloin, cut into 2-inch strips |
2 teaspoons canola oil |
1/2 cup green pepper strips |
1/2 cup sweet red pepper strips |
hot cooked rice, optional |
Directions:
1. Drain pineapple, reserving juice in a 1-cup measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1/2 cup. In a small bowl; combine the cornstarch, soy sauce, brown sugar, pepper flakes and reserved juice mixture until smooth. Set aside.
2. In a nonstick skillet or wok, stir-fry pork in hot oil until meat is no longer pink. Remove and keep warm. In the same skillet, stir-fry peppers for 3-4 minutes or until just crisp-tender.
3. Return meat to skillet; add reserved pineapple. Stir pineapple juice mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 2 servings.
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