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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a quick-and-easy recipe - and it comes in mighty handy at the end of a busy work day! I enjoy collecting cookbooks and am always looking for new ideas. I found this one in a magazine, and my family really liked it. Ingredients:
1 can (20 ounces) pineapple chunks in natural juices, liquid drained and reserved |
1/2 cup water |
1 tablespoon cornstarch |
3 tablespoons soy sauce |
1 teaspoon vinegar |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons vegetable oil |
1 pound boneless pork loin, cut into thin strips |
2 garlic cloves, minced |
1 teaspoon ground ginger |
2 medium carrots, sliced thin |
1 medium onion, cut into wedges |
1 green or sweet red pepper, sliced thin |
2 cups snow peas, trimmed |
Directions:
1. Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside.
2. In a skillet or wok, heat oil on high. Stir-fry pork until it is no longer pink. Add garlic and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add pepper, snow peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve immediately. Yield: 4 servings.
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