Cooking Tips & Hints
                 Week 59 Featured Recipe
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(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!
• Cutting Board
• Knife
• 12" inch skillet (chicken fryer) or wok
• Large wooden spoon
• Mixing Bowl
• Whisk
• 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"


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.