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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Thereâs no need for takeout when youâve got this recipe in your collection. Omit the cayenne pepper if serving young kids. Ingredients:
1 can (8 ounces) unsweetened pineapple chunks, 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 |
Directions:
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.
2. In a small bowl, combine the soy sauce, brown sugar, ginger, cayenne and remaining water, cornstarch and reserved pineapple juice until smooth; set aside.
3. 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.
4. 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.
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