Ingredients
- 1 can (8 oz.) unsweetened pineapple
- 3 Tablespoons cornstarch, divided
- 1 Tablespoon plus 1/2 cup cold water, divided
- 3/4 teaspoon garlic powder
- 1 pork tenderloin (1 lb.) cut into bite sized pieces
- 1/2 cup soy sauce
- 3 Tablespoons brown sugar
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 2 Tablespoons canola oil, divided
- 4 cups fresh broccoli florets (I use a bag of frozen. Fresh would have been better, but frozen was great in a pinch)
- 1 cup fresh baby carrots, cut in half lengthwise
- 1 small onion, cut into wedges (I cheated and used frozen diced)
- Hot cooked rice
Directions
- Drain pineapple retaining 1/4 cup juice.
- In a large zip top bag, combine 2 Tablespoons cornstarch, 1 Tablespoon water, garlic powder and 1 Tablespoon reserved pineapple juice. Mix together and add pork 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 broccoli, carrots and onions in remaining oil until tender. Stir corn-starch 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.
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