Recipe by Shock55
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.
Top Review by LittleRedChef
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.
- 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
Directions See How It's Made
- 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.