Pork and Pineapple

By jan_ice

Ingredients

• 1 lb (500 g) Pork strips, from the leg or loin, trimmed (I used 2 pork chops)
• 2 Tbsp (25 mL) cornstarch
• 2 Tbsp (25 mL) light sesame oil, divided
• 1-14 fl. oz/398 mL can pineapple chunks (with juice)
• 1/4 cup (50 mL) rice vinegar
• 1/4 cup (50 mL) brown sugar
• 2 Tbsp (25 mL) sodium-reduced soy sauce
• 1 tsp (5 mL) red pepper flakes
• 1/2 EACH: red and green bell peppers, cut into bite-sized pieces
• 1 large carrot, peeled, cut lengthwise and thinly sliced on the diagonal
• 1 medium onion, sliced
• 1-2 Tbsp minced ginger

Preparation

Step 1

Place Pork strips and cornstarch in a sealable plastic bag; seal and shake to coat.

Heat half the oil (1 Tbsp /15 mL) in a large skillet over high heat until very hot.

Add Pork strips, in batches if necessary, and brown strips evenly. Set strips aside on absorbent paper towels and keep warm.

Drain pineapple chunks, reserving juice;

set chunks aside. Measure out ¾ cup (175 mL) juice.

Whisk together pineapple juice, vinegar, sugar, soy sauce, and pepper flakes in a medium bowl.

Set the same skillet used for the pork strips over high heat and add remaining oil.

Add peppers, carrot, and onion over high heat and stir-fry vegetables until hot.

Reduce heat to medium-high and stir-fry until they begin to soften, about four minutes.

Add ginger and stir continuously for a few seconds.

Add pineapple juice mixture and bring to a boil.

Add pineapple chunks and pork.

Cook, stirring, for a few seconds to heat through. Serve immediately.

Serve over steamed brown rice, sprinkled with white or black sesame seeds if desired.
*Preparation time: 20 minutes
*Cooking time: 10 minutes
*Serves 4