Pork, Beef & Veggie Stir Fry |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adapted from The Ultimate Chinese and Asian Cookbook, Ed. Linda Doeser Ingredients:
8 ounces pineapple chunks |
1 tablespoon cornstarch |
2 tablespoons light soy sauce |
1 tablespoon red wine |
1 tablespoon brown sugar |
1 tablespoon rice wine vinegar |
1 teaspoon chinese five spice powder |
2 teaspoons olive oil |
3 garlic cloves, chopped |
1 fresh red chili, seeded and chopped |
1 inch piece fresh ginger, grated |
1 pork chop |
1 steak (of similar size to the pork chop) |
1 green pepper |
1 red pepper |
3 mushrooms |
2 stalks broccoli |
6 ounces snow peas |
4 ounces bean sprouts |
16 ounces bamboo shoots |
1 tablespoon sesame seeds, toasted |
jasmine rice |
Directions:
1. Drain the pineapple, reserving the juice. To make the sauce mixture, combine the cornstarch with the reserved pineapple liquid. Add the soy sauce, win, vinegar and 5 spice powder, stir to mix and set aside.
2. Heat the oil in a wok. Add the garlic, chili and ginger and stir for 30 sec. Add the pork and beef and allow to cook through. Remove the meat.
3. Add the broccoli, peppers, mushrooms, snow peas and stir fry until desired tenderness is almost reached.
4. Add the bean sprouts and bamboo shoots, stir to combine.
5. Pour in the sauce mixture and reserved pineapple and stir until sauce thickens.
6. Serve over jasmine rice and sprinkle with.
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