Pork and Pineapple Stir-Fry

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Pork and Pineapple Stir-Fry

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Serves 6

Prep Time:
15 minutes

Cooking Time:
10 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) 

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Cooking Instructions:

  1. In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
  2. 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.
  3. Transfer pork mixture to a plate.
  4. 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).
  5. Serve over steamed jasmine rice.
Nutritional Information
Pork and Pineapple Stir-Fry
1/6 of recipe
Protein 19g
Calories 250
Fat 12g
  Saturated 4g
  Monounsaturated 3g
  Polyunsaturated 3g
Cholesterol 60mg
Sodium 660mg
Carbohydrate 16g
Fibre 1g

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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

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