Prep 10 mins
Cook 15 mins
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.)
- 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)
- Melt butter or margarine in a large, heavy skillet.
- Toss onions with garlic in butter over medium heat until just softened.
- Add pork and brown lightly two or three minutes per side. Remove meat and set aside.
- Toss peppers, pineapple, ginger, thyme, salt, pepper and chilies (if using) into the skillet and cook briefly.
- Sprinkle with flour and add milk, stirring well, bringing it just to the boil.
- Lower heat and cook, stirring for a few minutes until sauce is smooth and lightly thickened.
- Return pork to pan and heat through.
- Adjust seasonings.
- Great served with rice or noodles.