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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Red currant jelly gives this traditional Chinese dish from Joanne Albers of Garden Grove, California a tangy kick. Your family will love it for a quick weeknight meal and guests will be thrilled when you serve it for special occasions. Ingredients:
4 teaspoons cornstarch |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/8 teaspoon pepper |
1 can (8 ounces) unsweetened pineapple chunks |
1/4 cup cider vinegar |
1 pork tenderloin (1 pound), cut into 1-inch cubes |
5 teaspoons canola oil, divided |
1 medium green pepper, cut into 1-inch pieces |
1 medium sweet red pepper, cut into 1-inch pieces |
1 small onion, cut into 1-inch pieces |
1/3 cup red currant jelly |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.
2. In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and jelly.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.
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