Pineapple And Pork Stir Fry
|Pork tenderloin/Boneless pork||12 Ounce, trimmed of fat|
|Fresh pineapple||1 Small|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Cold water||2 Tablespoon|
|Pepper||1 Medium, cut into 1-inch squares (Red Or Green)|
|Cooking oil||1 Tablespoon|
Partially freeze pork; slice thinly into bite-size strips.
Remove pineapple crown.
Cut off peel; remove all eyes from fruit by cutting diagonal wedge-shaped grooves in the pineapple.
Cut pineapple lengthwise into 8 wedges, reserving any juice, Cut off center core from each wedge.
In small bowl combine reserved pineapple juice, orange juice, soy sauce, bouillon granules, garlic, and pepper; set aside.
In small bowl blend cold water into cornstarch; set aside.
In wok or large skillet stir-fry pork and red or green pepper in hot oil over high heat 3 to 4 minutes or till pork is just browned.
Remove from wok.
Pour juice mixture into wok; add pineapple wedges.
Cook, covered, 2 minutes.
Remove wedges with slotted spoon and arrange on platter; keep warm.
Return pork and peppers to hot liquid in wok.
Stir cornstarch mixture; add to wok.
Cook and stir till thickened and bubbly.
Spoon pork mixture atop pineapple wedges.