Pork and Pineapple Stir-Fry
Yield: Serves 6
Cooking Time: 10 minutes
Preparation Time: 15 minutes
1-1/2 lbs (750 g) Ontario pork, cut into 1-inch (2.5 cm) cubes
1 Tbsp (15 mL) cornstarch
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cracked black pepper
1 Tbsp (15 mL) vegetable oil
6 cloves garlic, minced
1 Tbsp (15 mL) minced fresh ginger root*
8 green onions, cut into 1-inch (2.5 cm) pieces, white and green parts separated
2 Tbsp (30 mL) rice vinegar
1/4 cup (60 mL) hoisin sauce
1/2 cup (125 mL) chicken broth
1 cup (250 mL) sugar snap peas
1 cup (250 mL) red bell pepper chunks
1 cup (250 mL) pineapple chunks
1 cup (250 mL) toasted cashews (optional)
- In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
- In large non-stick skillet, heat oil over medium high heat; brown pork, tossing often, about 3 minutes. Add garlic, ginger and the white parts of the green onion; cook one minute. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
- In same skillet, add hoisin and broth, scraping up any brown bits. Stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes. Return pork mixture to pan and add remaining green onions. Cook one minute until sauce thickens slightly. Sprinkle with cashews (if desired).
Serve over steamed jasmine rice.
Tip: When buying a cut of pork for this dish, you can purchase whatever is on sale. We recommend boneless chops.
*Marinate pork in ginger root and garlic a few hours in advance to achieve deeper flavours.