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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âWe like this as a quick meal when weâve been gone all day,â Sharon Ryzner notes from Girard, Ohio. âAdd more or less garlic to suit your taste.â Ingredients:
1 tablespoon cornstarch |
2 tablespoons water |
3/4 pound boneless lean pork roast, cut into 1-inch cubes |
1 tablespoon canola oil |
1 can (8 ounces) pineapple chunks, undrained |
1/2 cup dark corn syrup |
1/3 cup white vinegar |
2 tablespoons ketchup |
2 tablespoons reduced-sodium soy sauce |
1 garlic clove, minced |
1/2 cup chopped green pepper (1-inch pieces) |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine cornstarch and water until smooth; set aside. In a large skillet or wok, cook pork in oil until browned. Add the pineapple, corn syrup, vinegar, ketchup, soy sauce and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Add the green pepper; cook for 2 minutes. Stir the cornstarch mixture and stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and green pepper is crisp-tender. Serve over rice if desired. Yield: 2 servings.
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