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Pineapple Pork Stir-Fry Recipe
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 1 can (8 ounces) | unsweetened pineapple chunks, undrained |
| 3 tablespoons | cornstarch, divided |
| 1 tablespoon plus 1/2 cup | cold water, divided |
| 3/4 teaspoon | garlic powder |
| 1 | pork tenderloin, (1 pound), cut into thin strips |
| 1/2 cup | soy sauce |
| 3 tablespoons | brown sugar |
| 1/2 teaspoon | ground ginger |
| 1/4 teaspoon | cayenne pepper |
| 2 tablespoons | canola oil, divided |
| 4 cups | fresh broccoli florets |
| 1 cup | fresh baby carrots, cut in half lengthwise |
| 1 small | onion, cut into wedges |
| Hot cooked rice | |
Directions
Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into a large resealable bag; add pork. Seal bag and turn to coat.
In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.
Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice. Yield: 6 servings.
Nutrition Facts: 1 cup (calculated without rice) equals 230 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 1,295 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.
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