Pork 'n' Pineapple Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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I believe this recipe was taken from a very, very old copy of the Canadian version of Reader's Digest, and I think the lady who contributed it was a Canadian marathon runner. For a really spectacular presentation, cut a pineapple in half; use the pulp in this recipe and pile the stir-fry into the shell. An abolutely amazing recipe, I think, but judge for yourself. It is tasty and relatively simple and quick to prepare. (Note: I sometimes add about a cup of mushrooms, too - you can play with the veggie content. I also serve Soy sauce on the side.) Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
4 green onions, cut on the bias in 1/2-inch slices |
1 -2 garlic clove, finely chopped |
1 lb pork tenderloin, thinly sliced (on the diagonal) |
1 sweet pepper, thinly sliced (any colour) |
1 cup pineapple chunk (fresh or canned) |
1/2 teaspoon ginger, ground |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon black pepper, freshly ground |
1 tablespoon all-purpose flour |
1 cup milk |
1/2 teaspoon dried chili pepper flakes (optional) |
Directions:
1. Melt butter or margarine in a large, heavy skillet.
2. Toss onions with garlic in butter over medium heat until just softened.
3. Add pork and brown lightly two or three minutes per side. Remove meat and set aside.
4. Toss peppers, pineapple, ginger, thyme, salt, pepper and chilies (if using) into the skillet and cook briefly.
5. Sprinkle with flour and add milk, stirring well, bringing it just to the boil.
6. Lower heat and cook, stirring for a few minutes until sauce is smooth and lightly thickened.
7. Return pork to pan and heat through.
8. Adjust seasonings.
9. Great served with rice or noodles.
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