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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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On the lookout for time-saving but tasty dinner fare? This tangy pork dish from Sharon Ryzner of Girard, Ohio is a real find! It makes a great, quick meal, she writes. We love the blend of juicy pineapple and crunchy green pepper. Ingredients:
1 can (8 ounces) pineapple chunks |
1/4 cup dark corn syrup |
3 tablespoons white vinegar |
1 tablespoon ketchup |
1 tablespoon soy sauce |
1/2 pound boneless pork, cut into 1-inch cubes |
1 garlic clove, minced |
1 tablespoon vegetable oil |
1 small green pepper, cut into 3/4-inch chunks |
4 to 5 teaspoons cornstarch |
2 tablespoons cold water |
hot cooked rice |
Directions:
1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine corn syrup, vinegar, ketchup, soy sauce and reserved juice; set aside.
2. In a small skillet, stir-fry the pork and garlic in oil for 4 minutes or until pork is browned. Add green pepper; stir-fry for 2 minutes or until crisp-tender. Stir in pineapple juice mixture; bring to a boil.
3. Combine the cornstarch and water until smooth; gradually stir into the skillet. Cook and stir for 1-2 minutes or until thickened. Stir in the reserved pineapple; heat through. Serve over rice. Yield: 2 servings.
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