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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.

 1 ½ lbs (750 g) 1-inch (2.5 cm) cubed Ontario pork*
 1 tbsp (15 mL) cornstarch
 ½ tsp (2 mL) salt
 ½ tsp (2 mL) cracked black pepper
 1 tbsp (15 mL) vegetable oil
 6 cloves garlic, minced
 1 tbsp (15 mL) minced fresh gingerroot
 8 green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated
 2 tbsp (30 mL) rice vinegar
 ¼ cup (50 mL) hoisin sauce
 ½ cup (125 mL) chicken broth
 1 cup (250 mL) sugar snap peas
 1 cup (250 mL) red bell pepper chunks
 1 cup (250 mL) pineapple chunks
 1 cup toasted cashews (optional) 250 mL
 ¼ cup steamed jasmine rice 50 mL
Steps:
1

In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.

2

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.

3

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).

4

Serve over steamed jasmine rice.

Cook's Notes:
5

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.