PORK AND PINEAPPLE STIR-FRY

PORK AND PINEAPPLE STIR-FRY image

Categories Pork

Number Of Ingredients 15

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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 gingerroot
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)

Steps:

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. Transfer pork mixture to a plate. 3. 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). 4. Serve over steamed jasmine rice.