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Pineapple Mustard Pork

  Boneless pork 1 Pound
  Canned pineapple chunks 8 1⁄4 Ounce (1 Can)
  Dijon-style mustard 2 Tablespoon
  Cornstarch 2 Teaspoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Cooking oil 1 Tablespoon
  Green onions 5 , bias-sliced into 1-inch lengths (About 1 Cup)
  Sweet red pepper/Sweet green pepper 1 Medium, cut into 3/4 inch pieces (About 3/4 Cup)

Partially freeze pork; cut on the bias into thin bite-size strips.
Drain pineapple, reserving juice.
For sauce, stir together the reserved pineapple juice, mustard, cornstarch, and chicken bouillon granules.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry green onions and the pepper pieces in hot oil about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok.
Add half of the pork to the hot wok.
Stir-fry pork about 3 minutes or till no longer pink.
Remove pork.
Stir-fry remaining pork about 3 minutes.
Return all pork to the wok.
Push pork from the center of the wok.
Stir sauce; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 30 seconds more.
Return vegetables; stir ingredients together.
Stir in pineapple.
Cover and cook for 1 minute.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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