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Pineapple And Pork Stir Fry

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  Pork tenderloin/Boneless pork 3⁄4 Pound
  Canned pineapple in juice 20 Ounce (1 Can, Whole)
  Reduced sodium soy sauce 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cornstarch 1 Tablespoon
  Nonstick cooking spray 1
  Sweet pepper 1 Cup (16 tbs), cut into 1 inch squares (Red / Green Colored)

Trim separable fat from the pork.
Partially freeze pork.
Thinly slice, across the grain, into bite-size strips.
Set aside.
Drain pineapple, reserving juice.
Cut pineapple lengthwise into 8 wedges.
In a small bowl combine 1/2 cup of the reserved pineapple juice, the soy sauce, garlic, bouillon granules, and pepper; set aside.
In small bowl stir remaining pineapple juice into the cornstarch; set aside.
Spray a cold wok or large skillet with non-stick coating.
Preheat over medium heat.
Add pork; stir-fry for 3 to 4 minutes or till pork is just brown.
Remove from wok.
Add pepper squares to wok; stir-fry about 2 minutes or till crisp-tender.
Remove from wok.
Pour soy sauce mixture into wok; add pineapple wedges.
Cook, covered, for 2 minutes.
Remove wedges with a slotted spoon and arrange on a platter; keep warm.
Return pork and peppers to hot liquid in the wok.
Stir cornstarch mixture; add to wok.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Spoon pork mixture atop pineapple wedges.

Recipe Summary

Stir Fried

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Pineapple And Pork Stir Fry Recipe