Pork And Pineapple Stir-Fry
An easy to prepare weeknight meal, this recipe can be made in one skillet making clean up a breeze. Ontario pork combined with fresh, crisp vegetables and a touch of pineapple creates a colourful meal that is best served over your favourite rice or noodles.
In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
In large non-stick skillet, heat oil over medium high heat; brown pork, tossing often, about 3 minutes. Add garlic, ginger and the white parts of the green onion; cook one minute. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
In same skillet, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes. Return pork mixture to pan and add remaining green onions. Cook one minute until sauce thickens slightly. Sprinkle with cashews (if desired).
Serve over steamed jasmine rice.
Makes 6 servings
*When buying a cut of pork for this dish, you can purchase whatever is on sale. We recommend boneless chops.
*Marinate pork in gingerroot and garlic a few hours in advance to achieve deeper flavours.
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Ingredients
Directions
In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
In large non-stick skillet, heat oil over medium high heat; brown pork, tossing often, about 3 minutes. Add garlic, ginger and the white parts of the green onion; cook one minute. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
In same skillet, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes. Return pork mixture to pan and add remaining green onions. Cook one minute until sauce thickens slightly. Sprinkle with cashews (if desired).
Serve over steamed jasmine rice.
Makes 6 servings
*When buying a cut of pork for this dish, you can purchase whatever is on sale. We recommend boneless chops.
*Marinate pork in gingerroot and garlic a few hours in advance to achieve deeper flavours.