Sweet and Spicy Pork with Pineapple

Photo: Mike Duisterhof

Yield:

Serves 4

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 556
Fat 16 g
Satfat 3 g
Protein 31 g
Carbohydrate 72 g
Fiber 5 g
Cholesterol 74 mg
Sodium 519 mg

Ingredients

2 cloves garlic, minced
1 tablespoon fresh ginger, peeled and chopped
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
Salt
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

Preparation

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; sauté 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.

Note:

February 2011