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| STIR-FRIED
PORK |
| (click
for printable version of this
recipe) |
| I chose
this recipe because I had leftover
pineapple from the fruit salsa last
week and this was a good way to use
it! |
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| TOOLS: |
Cutting Board
Knife
12" inch skillet
(chicken fryer) or wok
Large wooden spoon
Mixing Bowl
Whisk |
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| INGREDIENTS: |
1 lb pork tenderloin,
fat trimmed and cut
into 1" cubes
2 cups fresh
pineapple, cut into 1"
chunks, reserve any
juice
3 tbsp white vinegar
3 tbsp rice wine or
white cooking wine
3 tbsp reduced-sodium
soy sauce
2 tsp cornstarch
1 tsp sesame oil
1 small onion,
coarsely chopped
1 medium green bell
pepper, cut into 1"
pieces |
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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PREPARATION:
Mix
pineapple juice, vinegar, white
wine, soy sauce and cornstarch
until smooth. Set aside.
Spray chicken fryer or wok with
non-stick cooking spray. Heat
until hot over medium-high heat.
Add oil and pork; stir-fry 6 to 8
minutes or until pork is no longer
pink. Remove pork. Add oinion and
bell pepper to skillet; stir-fry
about 5 minutes or until onion is
tender. Stir pork, pineapple and
cornstarch mixture into onion
mixture. Heat to boiling. Boil
about 45 seconds, stirring
constantly, or until thickened.
Serve over hot cooked rice or
Chinese noodles, if desired.
HINTS: If you need
additional oil when cooking the
onions, etc., use a little olive
oil or vegetable oil. 2 cans of
pineapple chunks in juice can be
used instead of fresh pineapple.
For a tip on cooking the rice, see
hints on the home page. |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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