Pineapple Pork Stir-Fry Recipe

By JoyT

There’s no need for takeout when you’ve got this recipe in your collection. Omit the cayenne pepper if serving young children.

Nutritional Facts 1 cup (calculated without rice) equals 230 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 1,295 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.

Ingredients

• 1 can (8 ounces) pineapple chunks in 100% pineapple juice,undrained
• 3 tablespoons cornstarch, divided
• 1 tablespoon plus 1/2 cup cold water, divided
• 3/4 teaspoon garlic powder
• 1 pork tenderloin (1 pound), cut into thin strips
• 1/2 cup soy sauce
• 3 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 tablespoons canola oil, divided
• 4 cups fresh broccoli florets
• 1 cup fresh baby carrots, cut in half lengthwise
• 1 small onion, cut into wedges
• Hot cooked rice

Preparation

Step 1

Drain pineapple, reserving 1/4 cup juice; set aside.
In a small bowl, combine 2 tablespoons cornstarch, 1 tablespoon water, garlic powder and 1 tablespoon reserved pineapple juice. Pour into a large resealable bag; add pork. Seal bag and turn to coat.

In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.

In a large skillet or wok over medium-high heat, stir-fry pork in 1 tablespoon oil until no longer pink; remove and keep warm.

Stir-fry the broccoli, carrots and onion in remaining oil until tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and pineapple; heat through. Serve with rice. Yield: 6 servings