Sweet and Spicy Pork with Pineapple

By boscobojo

Ingredients

• 2 cloves garlic, minced
• 1 TBL fresh ginger, peeled and chopped
• 4 scallions, white parts only, thinly sliced (reserve greens)
• 1/3 cup rice vinegar
• 1 8-oz can pineapple chunks, drained, juice reserved
• 2 TBL sugar
• 2 tsp. cornstarch
• 1 lb. pork tenderloin, sliced
• salt
• 2 TBL vegetable oil
• 1 red bell pepper, seeded, cut into thin strips
• 1 8-oz can sliced water chestnuts, drained
• 3 cups cooked white rice
• 1/4 cup chopped roasted unsalted peanuts

Preparation

Step 1

In a bowl, whisk together garlic, ginger, scallions, rice, vinegar, 1/3 cup pineapple juice, sugar, cornstarch and 1/4 cup water.

Sprinkle pork with salt. Warm a large skillet over medium-high heat. Pour in vegetable oil, and when very hot add pork and stir fry until no longer pink, 3 to 4 minutes. Add bell peppers, and water chestnuts, saute for 3 minutes. Stir in pineapple.

Add reserved sauce to skillet and cook, stirring, until thickened, about 3 minutes. Divide rice among 4 plates and spoon pork mixture on top. Sprinkle with peanuts and scallion greens and serve immediately.