Monday, May 17, 2010

Pineapple pork stir-fry

This recipe comes from simple and delicious magazine.  I didn't change much but did use frozen veggies to save time and I cut the cayenne pepper in half.  It was perfect this way. (9/10 star)


  • 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
  1. Drain pineapple retaining 1/4 cup juice.
  2. 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.
  3. In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
  4. 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.
  5. 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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