Pineapple Mustard Pork
|Boneless pork||1 Pound|
|Canned pineapple chunks||8 1⁄4 Ounce (1 Can)|
|Dijon-style mustard||2 Tablespoon|
|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.
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.
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.