Prep 20 mins
Cook 10 mins
I'm not normally a fan of fruit's mixed in with my protein but have to admit I really like this recipe. This is fairly easy to make and tastes better than any restaurant for sure.
- 2 cups white rice, unpreparred
- 1 lb boneless pork chop, cut in bite size cubes
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 teaspoons fresh ginger
- 1 (20 ounce) can pineapple chunks in juice
- 2 tablespoons oil
- 8 ounces frozen sugar snap peas
- 1 medium red bell pepper, cut in bite size pieces
- 1 tablespoon cornstarch
- 1⁄4 cup soy sauce
- Prepare rice according to package instructions and keep warm. Should give you about 4 cups prepared.
- Mix 2 tablespoons cornstarch with 2 tablespoons soy sauce and ginger and coat pork.
- Drain pineapple keeping a 1/2 cup of the juice and set pineapple aside.
- Combine the 1/2 cup of pineapple juice with 1 tablespoon cornstarch and 1/4 cup soy sauce and set aside.
- Heat oil and stir fry pork for 2 minutes. Add peas and pepper and stir fry another 2 minutes. Add sauce mixture and pineapple and cook on medium heat until it boils and thickens.
- Serve over rice.
We really enjoyed this. It was quick, fresh and flavorful. And it was also quite beautiful with all of the blended colors.<br/><br/>The marinade for the pork provided a juicy and rich texture, and, when blended with the sauce mixture in the final step, provided a light and fresh taste. I would definitely make it again.