Sweet & Spicy Pork with Pineapple
Prep: 15 min
Cook: 10 min
Serves: 4
Cost per serving: $2.58
2 cloves garlic, minced
1 Tbsp fresh ginger, peeled and chopped
4 scallions, white parts only, thinly slice (reserve greens)
1 tsp crushed red pepper
1/3 cup rice vinegar
1 8-oz can pineapple chunks, drained, juice reserved
2 Tbsp sugar
2 tsp cornstarch
1 lb pork tenderloin, sliced
Salt
2 Tbsp vegetable oil
1 red bell pepper, seeded, cut into thin strips
1 1/2 cups snow peas, trimmed
1 8-oz can sliced water chestnuts, drained
3 cups cooked white rice
1/4 cup chopped roasted unsalted peanuts
1. In a bowl, whisk together garlic, ginger, scallions, crushed red pepper, rice vinegar, 1/3 cup pineapple juice (from can), sugar, cornstarch and 1/4 cup water.
2. 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 pepper, snow peas and water chestnuts; saute for 3 minutes. Stir in pineapple.
3. 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.
All You, February 2011, p. 25.
