An easy-to-prepare weeknight meal, this recipe can be made in one skillet or wok, making cleanup a breeze.
Pork combined with fresh crisp vegetables and a touch of pineapple creates a colourful meal that can be served over rice.
Pork Pineapple Stir-Fry
750 g (1 1/2 lb) boneless pork chops, cut into 2.5-cm (1-inch) cubes
15 ml (1 tbsp) cornstarch
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) cracked black pepper
15 ml (1 tbsp) vegetable oil
6 cloves garlic, minced
15 ml (1 tbsp) minced fresh ginger root
8 green onions, cut into 2.5-cm (1-inch) pieces, white and green parts separated
30 ml (2 tbsp) rice vinegar
50 ml (1/4 cup) hoisin sauce
125 ml (1/2 cup) chicken broth
250 ml (1 cup) sugar snap peas
250 ml (1 cup) red bell pepper chunks
250 ml (1 cup) pineapple chunks
250 ml (1 cup) toasted cashews (optional)
In a medium bowl, toss pork with cornstarch until coated; season with salt and pepper.
In a large non-stick skillet or wok, heat oil over medium-high heat; brown pork, tossing often, for about 3 minutes. Add garlic, ginger and the white parts of the green onions; cook for 1 minute. Stir in vinegar and cook until it evaporates, about 30 seconds. Transfer pork mixture to a plate.
In same skillet or wok, 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 for 1 minute until sauce thickens slightly. Sprinkle with cashews, if desired.
Serve over rice.
Makes 6 servings.
Nutritional information per serving: 250 calories, 19 g protein, 12 g total fat (4 g saturated fat), 16 g carbohydrates, 1 g fibre, 60 mg cholesterol, 660 mg sodium.