Pork and Pineapple Stir-Fry

LeGourmetTV's picture

Sep. 10, 2012

Settle down with this dish for the night.


Ontario pork 1 Pound , cut into 1
Cornstarch 1 Tablespoon
Salt 1 Teaspoon
Cracked black pepper 1 Teaspoon
Vegetable oil 1 Tablespoon
Garlic 6 Clove (30 gm) , mince
Fresh ginger root 1 Tablespoon , mince
Green onion 8 , cut into 1
Rice vinegar 2 Tablespoon
Hoisin sauce 1 Cup (16 tbs)
Chicken broth 1 Cup (16 tbs)
Sugar snap pea 1 Cup (16 tbs)
Red bell pepper 1 Cup (16 tbs) , chunk
Pineapple chunks 1 Cup (16 tbs)
Toasted cashews 1 Cup (16 tbs) (Optional)



1. In a bowl, add pork, corn starch, salt, and pepper. Stir.

2. Place a large skillet on medium high heat. Pour oil and insert pork in it. Stir and cook for about 3 minutes or until brown.

3. Throw garlic, white part of onion, and gingerroot. Mix and cook for a minute.

4. Stir in rice vinegar, and let it evaporate for about 30 seconds.

5. On a plate transfer fried pork.

6. In the same skillet, add hoisin sauce, and chicken broth. Stir and scrape brown bits.

7. Insert snap peas, red bell pepper, and pineapple. Cook for 2 minutes.

8. Return pork to pan. Add remaining green onion. Mix and cook until sauce thickens slightly.


9. Sprinkle cashews, and serve pork hot over rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1510Calories from Fat 629

 % Daily Value*

Total Fat 74 g113.8%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 3349 mg139.54%

Total Carbohydrates 144 g48%

Dietary Fiber 13 g52%

Sugars 71 g

Protein 81 g162%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet