4 scallions, white parts only, thinly sliced (reserve greens)
1 teaspoon crushed red pepper
1/3 cup rice vinegar
1 8-oz. can pineapple chunks, drained, juice reserved
2 tablespoons sugar
2 teaspoons cornstarch
1 pound pork tenderloin, sliced
2 tablespoons 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
How to Make It
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.
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; sauté for 3 minutes. Stir in pineapple.
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.
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